Goodnow Farm

Goodnow Farms - Winter Maple & Spiced Brown Butter, 65%

55 g Fine Dark Chocolate
Regular price €28,95 EUR
Sale price €28,95 EUR Regular price
Sold out

Ranked in the Top 100 Chocolates in the World.

Origin & Craft
Crafted by Goodnow Farms, this bar brings together local and globally sourced ingredients into a single winter-inspired expression. New England maple sugar comes from Severance Family Farm, one of the few small producers in Massachusetts able to granulate their own maple sugar.
Brown butter is made in-house using butter from High Lawn Farm, known for slow-churned butter produced from Jersey cow milk.
The spice component features Cloud Forest cardamom sourced by Burlap & Barrel from a single-estate, biodynamic and regenerative farm in Guatemala. The chocolate base is made with a Boyaca cacao blend, produced using Colombian beans sourced through Impulsa Bacao.

Flavor Profile
Warm and layered. Deep chocolate richness is complemented by caramelized maple sweetness and the savory depth of browned butter. Soft, aromatic cardamom adds lift and complexity, bringing balance and gentle spice to the profile.

Tasting & Pairing Guide
Let the chocolate melt slowly to experience the full progression of flavors, from maple and butter to spice and cacao. Especially enjoyable in cooler months. Pairs well with black tea, lightly sweetened coffee, or on its own as a comforting, slow-tasting bar.

Summary
A richly composed 65% dark chocolate that blends maple sugar, browned butter, cardamom, and Boyaca cacao into a warming, winter-inspired expression—crafted with care, depth, and a strong sense of place.

Like coffee beans and wine grapes, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating) single-origin craft chocolate!

To make excellent chocolate we need to start with excellent beans. We’ve traveled throughout Latin America searching for the most flavorful beans, and have direct relationships with the farmers who grow and harvest them. By dealing directly with farmers we’re able to ensure we always receive the very best beans, which in many cases are fermented and dried to our custom specifications. Our direct trade model also allows us to pay significantly more than commodity or Fair Trade prices, and ensure that farming practices are sustainable and labor practices are equitable.

All of our chocolate is made at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We’re also one of the only chocolate makers to use our own freshly pressed, single origin cocoa butter in our chocolate. Doing this is time consuming and difficult, but the result is exceptionally smooth and intensely flavorful chocolate.

We believe that great craft chocolate is “true to the bean,” – that the flavors apparent in the bar reflect the flavors hidden in the bean. We invite you to explore our website to learn more about the many steps involved in truly realizing the full flavor potential of single-origin chocolate cacao, from personal sourcing to painstakingly roasting, pressing cocoa butter, conching and more. What you discover will change the way you think about chocolate!

Single Origin Cacao Beans, Maple Sugar, Single Origin Cocoa Butter, Butter, Cardamom

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.