Ritual Chocolate
Ritual Chocolate Ritual Chocolate

Hails from: Park City, Utah

Enjoys: Satisfying a post-dinner sweet tooth; après-ski s'mores; peeking out of stockings

Made in small batches by: Robbie Stout and Anna Davies of Ritual Chocolate

"No chocolate lovers on my list this year," - said no one ever. We know there's at least one. Whoever it is you'd be wise to indulge them in Ritual's exquisite, bean-to-bar chocolate. Most chocolate, even the good stuff, is produced from ready-made couverture (chocolate with a high percentage of cocoa butter) which is then melted into bars and other confections. Although it's becoming more common, chocolatiers who begin with raw cocoa beans are still rare. (Understandable since it's a much more involved and labor-intensive process.) However when done well the results are otherworldly. Ritual sources beans from carefully selected farms in Ecuador, Peru, Belize and Madagasgar. Single-origin is a term you may associate with coffee, but it applies to cocoa beans as well. That's because like all crops, terrior matters. The region, altitude, and bean genetics all interact to impart rich, distinct, nuances in flavor in the finished products. For a true treat, taste these bars side by side to appreciate just how profound - and luxurious - those differences can be. 

Details: Sampler pack includes:

  • Mid Mountain Blend (70% cacao) - A balanced blend of all the Ritual origins highlighting the subtle tasting notes from each bean. Fruity, nutty, earthy, chocolatey, floral- it's all here. A 2016 Good Food Awards winner and Gold Medalist at the 2016 Academy of Chocolate Awards. Tasting Notes: Strawberry, Fudge & Graham Cracker
  • Fleur de Sel (70% cacao) - Fine French salt and craft chocolate were made to be together. This classic combination satisfies your sweet and savory craving simultaneously and stupendously. Tasting notes: Strawberry, Fudge & Sea Salt
  • Belize (75% cacao) - Incredible balance of fruity, earthy, and nutty flavors as a result of the complex genetic makeup at the source farm. Made with organic cacao that is grown by a network of Mayan farmers in the Toledo district of Belize. Tasting notes: Dried Fig, Cherry, & Tobacco
  • Peru (75% cacao) - Made with pure Nacional cacao, one of the most genetically unique beans in the world. The Peru bar is as complex as it is delicate and exceptionally smooth. Tasting notes: Floral, Herbal, Toasted Peanuts & Stone Fruit