This is not your average grocery store “dark chocolate.”
This is the kind of chocolate that makes people pause mid-bite and say, “Wait… chocolate can taste like that?”
I’ve curated these single-origin dark chocolates home and abroad. Each bar is made with cacao from a different origin, and each one tells a completely different flavor story—no added flavorings, no tricks, just cacao crafted to be its best.
If you’ve ever been curious about eating better chocolate but didn’t know where to start, this is your invitation.
Single-origin chocolate is a lot like wine or coffee: where the cacao is grown matters.
So instead of “chocolate that tastes like chocolate,” you’ll experience a variety of flavor journeys that can range from from bright and aromatic to earthy and complex to fruity, nutty, and floral. Same percentage range. Same category. Wildly different experiences.
Creo 73% Ecuador
(2021 Silver Academy of Chocolate)
(2026 Finalist Good Food Awards)
A proud Portland, OR craft chocolate maker, Creo Chocolate makes delicious bars and bonbons from Ecuadorian cacao.
Product “best before” date is March 18, 2026 but chocolate is often aged several years by makers before selling to let flavors develop. It’s still perfectly safe and delicious to eat!
Milz 75% El Jobo, Dominican Republic
(2023 Bronze Academy of Chocolate)
This small batch maker located in Santo Domingo in the Dominican Republic uses local cacao to make delicious, award-winning chocolate.
BONUS BAR: Woodblock 70% Ucayali, Peru
A local favorite from Portland, OR, Woodblock Chocolate creates small batch bean-to-bar chocolate, sourced from special cacao farms all over the world.
These bars are:
Made in small batches
Sourced directly and transparently from cacao producers
You’re paying for quality, craftsmanship, and cacao that’s been treated with respect—from farm to bar. And the good news? You don’t need to eat much to be satisfied.
I source top-quality chocolate from around the world, many of which are limited release or difficult to find outside their home country. Please see individual packaging for ingredients and allergen information. (I've used Google translate, so double check the translation if you have ingredient concerns.)
Disclaimer: These are unopened products purchased directly from the manufacturers. While I store and ship chocolate at appropriate temperatures, I do not personally guarantee the quality of each individual bar. (I typically sample the chocolate before purchasing multiple bars).
I do everything I can to ensure your chocolate arrives in great condition. If you notice any whitish discoloration, this is sugar bloom, caused by temperature or humidity changes. It may affect texture but not flavor.
Due to the sensitive nature of chocolate, all sales are final and returns are not accepted.
This is not your average grocery store “dark chocolate.”
This is the kind of chocolate that makes people pause mid-bite and say, “Wait… chocolate can taste like that?”
I’ve curated these single-origin dark chocolates home and abroad. Each bar is made with cacao from a different origin, and each one tells a completely different flavor story—no added flavorings, no tricks, just cacao crafted to be its best.
If you’ve ever been curious about eating better chocolate but didn’t know where to start, this is your invitation.
Single-origin chocolate is a lot like wine or coffee: where the cacao is grown matters.
So instead of “chocolate that tastes like chocolate,” you’ll experience a variety of flavor journeys that can range from from bright and aromatic to earthy and complex to fruity, nutty, and floral. Same percentage range. Same category. Wildly different experiences.
Creo 73% Ecuador
(2021 Silver Academy of Chocolate)
(2026 Finalist Good Food Awards)
A proud Portland, OR craft chocolate maker, Creo Chocolate makes delicious bars and bonbons from Ecuadorian cacao.
Product “best before” date is March 18, 2026 but chocolate is often aged several years by makers before selling to let flavors develop. It’s still perfectly safe and delicious to eat!
Milz 75% El Jobo, Dominican Republic
(2023 Bronze Academy of Chocolate)
This small batch maker located in Santo Domingo in the Dominican Republic uses local cacao to make delicious, award-winning chocolate.
BONUS BAR: Woodblock 70% Ucayali, Peru
A local favorite from Portland, OR, Woodblock Chocolate creates small batch bean-to-bar chocolate, sourced from special cacao farms all over the world.
These bars are:
Made in small batches
Sourced directly and transparently from cacao producers
You’re paying for quality, craftsmanship, and cacao that’s been treated with respect—from farm to bar. And the good news? You don’t need to eat much to be satisfied.
I source top-quality chocolate from around the world, many of which are limited release or difficult to find outside their home country. Please see individual packaging for ingredients and allergen information. (I've used Google translate, so double check the translation if you have ingredient concerns.)
Disclaimer: These are unopened products purchased directly from the manufacturers. While I store and ship chocolate at appropriate temperatures, I do not personally guarantee the quality of each individual bar. (I typically sample the chocolate before purchasing multiple bars).
I do everything I can to ensure your chocolate arrives in great condition. If you notice any whitish discoloration, this is sugar bloom, caused by temperature or humidity changes. It may affect texture but not flavor.
Due to the sensitive nature of chocolate, all sales are final and returns are not accepted.
