Regular price
$14.00 USD
Sale price
$14.00 USD
Regular price
BOHO Chocolate
85 g
Vegan Dark Chocolate
BOHO - Dominican Republic, OKO Caribe 70%
Single-origin Trinitario from the Öko-Caribe co-op in Duarte. Smooth, honeyed, red-fruited.
Above-the-fold callout
A smooth, generous single-origin from one of the Caribbean's most respected cacao sources. BOHO builds this 70% on organic Trinitario from Öko-Caribe — the celebrated co-op in the Dominican Republic's Duarte province — and lets it speak in just three organic ingredients: honey and red fruit up front, a velvety, almost marzipan-like body, and the kind of rounded richness that makes it an easy favourite. It has an International Chocolate Awards Silver to prove the point.
Origin & Craftsmanship
The story here is as much about the source as the maker. Öko-Caribe — "eco-Caribe" in German — was built by Adriano de Jesús Rodríguez and Gualberto Acebey Torrejón, who between them carry over fifty years of cacao experience and support a network of local smallholder farmers with agronomic training, organic certification and microfinance loans that cover everything from crop costs to family emergencies. The beans are meticulously hand-sorted, centrally fermented and solar-dried, and reach BOHO through Uncommon Cacao. BOHO then keeps their part simple: organic cacao, organic cane sugar and a little organic cocoa butter, stone-ground over several days for a silky texture. Ethical from farm to bar, and it tastes it.
Flavor Profile
Classic, crowd-pleasing Dominican character. Honey and red fruit lead, carried on the smooth, velvety melt Öko-Caribe cacao is known for, with the vanilla, marzipan and coconut-cream notes that make this origin so consistently likeable underneath. Rich and intense without sharpness or astringency — a rounded, luxurious 70% that appeals to committed dark-eaters and newcomers alike.
Award & Recognition
Independently recognised: BOHO's Dominican Republic Öko-Caribe 70% is a Silver medal winner at the International Chocolate Awards — and the underlying Öko-Caribe cacao is itself among the most decorated in the country.
Tasting & Pairing Guide
Let a square soften on the tongue so the honey and red fruit lift before the creamy body settles in. It pairs beautifully with a medium-roast coffee or a glass of tawny port, both of which echo its honeyed warmth, and it's lovely with dried apricots, almonds, or a soft ripe cheese. An unfussy, everyday-luxurious bar — as good after dinner as it is broken over morning coffee.
Summary
The Dominican Republic Öko-Caribe 70% is single-origin at its most approachable and its most ethical: award-winning organic Trinitario from a co-op that genuinely looks after its farmers, made three-ingredient by BOHO into a smooth, honeyed, red-fruited bar. An ICA Silver medallist that over-delivers for the price. The easy recommendation.
We ship award-winning craft chocolate from our warehouse in Saint John, New Brunswick to more than fifty countries. Rates, transit times and free-shipping thresholds for every destination are below.
How We Protect Chocolate in Transit
Fine chocolate is temperature-sensitive by nature. We pack according to the forecast along the actual route, not the season on the calendar.
25–30°C (77–86°F) — insulated packaging
30–35°C (86–95°F) — double insulation with an ice pack
35–40°C (95–104°F) — double insulation with ice packs
Above 40°C (104°F) — the shipment may be held until conditions improve
We ship Monday to Thursday so nothing sits in a weekend warehouse, and a business delivery address gives chocolate a better chance than a doorstep in August. These measures reduce risk substantially. They do not eliminate it — in sustained heat, softening can still occur in transit.
Estimated Delivery Times
Every timeframe shown in the table, at checkout, or in a shipping confirmation is an estimate. Actual transit varies with destination, customs clearance and carrier operations, and peak periods and public holidays in either country affect it further. We dispatch promptly, but once a parcel is with the carrier we have little control over its progress, and we can't guarantee a delivery date.
Customs and Duties
Duties, import taxes and local handling fees are set by the destination country and are the responsibility of the recipient. They are not included in our shipping charge. Where a destination has a specific requirement, it's noted alongside that destination's rate.
If a carrier asks you for information to complete clearance, respond promptly. Parcels held for unanswered customs queries are usually returned or destroyed, and we can't recover them.
Orders With Pre-Order Items
An order that mixes in-stock and pre-order items ships complete, once every item has arrived. This avoids a second shipping charge. The expected date for a pre-order item appears on its product page and in your order confirmation, and you'll be emailed when the full order ships.
If you want the in-stock items sooner, place two separate orders. Pre-order items can't be expedited.
Damage, Melting and Delays
We don't refund or replace orders for melting, carrier delays, or customs-related outcomes. Our pricing reflects the protective packaging included in every order rather than a margin held back to cover weather.
If something arrives genuinely damaged, write to us within seven days with photographs of the parcel and its contents and we'll look at it.
Delivery to Specific Countries
For country-specific details on customs, transit and local requirements, see our pages for chocolate delivery to Canada, the United States, the United Kingdom and Singapore.
Don't See Your Destination?
Write to hello@hellochocolate.com and we'll quote it.
Vegan, Dairy-free, USDA Organic
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.