Goodnow Farm

Goodnow Farms - Almendra Blanca 77%

55 g Fine Dark Chocolate
Regular price £23.00 GBP
Sale price £23.00 GBP Regular price
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Top Micro-Batch – Plain/Origin Dark Chocolate Bars 2023

International Chocolate Awards - Bronze

Few chocolate makers go as far—or as deep into flavor—as Goodnow Farms, and their Almendra Blanca 77% bar is a perfect example. Sourced directly from farmer Vicente Caçep, whose family has cultivated cacao on Hacienda Jesus Maria in Tabasco, Mexico for over 80 years, this single origin bar is a tribute to heritage, terroir, and obsessive craftsmanship.

What makes this bar especially unique is the bean itself. Despite its 77% cacao content, the chocolate is notably light in color. That’s because it’s made from Almendra Blanca, a white-bean variety named for its pale almond-like appearance. Unlike the often-misidentified Criollo, the white color is a rare genetic variation, and in this case, it yields a wonderfully delicate, layered flavor.

Goodnow Farms roasts these beans in small batches, using a custom roast and conche profile tailored to bring out the beans’ best. The cacao nibs are stone ground and conched for five days, allowing the chocolate’s full complexity to emerge slowly and naturally.

In a move that sets them apart from nearly every other maker, they also freshly press the cocoa butter in-house from the same Almendra Blanca beans—ensuring a pure, intense single origin flavor and a luxuriously smooth texture throughout. It’s a rare step that makes a remarkable difference.

Tasting Notes: Creamy citrus and hazelnut, with a delicate finish that lingers like a fine wine.

This bar is more than chocolate—it’s craftsmanship, genetics, and flavor chemistry in delicious harmony.

Vegan, Gluten-Free, Soy Free

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!

Cacao Beans, Organic Sugar, Fresh Pressed Cocoa Butter

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.

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