We make only pure, dark chocolate. All of our bars are dairy free, nut free, soy free and gluten free. Only three ingredients ever enter our factory and our chocolate: cocoa beans, cane sugar and cocoa butter.
Each of our chocolate recipes are described here. Check our Uniquely Fresco web page for an explanation of our recipe numbers and other "choco-speak".
 | recipe: 218 origin: CHUAO, Venezuela cocoa: 76% roast: medium conche: medium character: This recipe enhances Chuao’s natural fruity character and highlights a classic chocolaty feel. This is an exceptionally smooth and subtle bar that must be tasted to appreciate. About CHUAO The Chuao region of Venezuela’s Caribbean coast is legendary as one of the world’s finest cocoa producing origins. Mention this origin among chocolate aficionados and debate ensues over flavor nuance and individual interpretations of what Chuao flavor should be. We’re offering two interpretations of this legendary cocoa: recipe 217 and 218. |
 | recipe: 217 origin: CHUAO, Venezuela cocoa: 70% roast: dark conche: medium character: Dark roasting this flavorful cocoa enhances a complex set of flavor notes reminiscent of coffee, toasted grain and deep fruity notes of fig and dark red fruit; characteristic of Chuao’s pedigree. 
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 | recipe: 216 origin: Madagascar cocoa: 74% roast: medium conche: long character: Madagascar cocoa is characteristically bright and fruity. The long conche on this recipe softens some of the sharper flavor notes in this cocoa while still maintaining the true nature of Madagascar’s fruity and acidic character.
This recipe is similar to 214 and 215 but with a more gradual start and fewer sharp acidic flavor notes. The finish is slightly tannin and reminiscent of roasted nuts. |
 | recipe: 215 origin: Madagascar cocoa: 74% roast: medium conche: medium character: Madagascar cocoa is characteristically bright and fruity. The medium roast on this recipe helps develop flavors reminiscent of red raspberry and lemon zest. As the chocolate melts, slight sensations of roasted nuts emerge with a subtle earthiness at the finish. This recipe is very similar to 214 and differs in preparation by the roasting level only. |
 | recipe: 214 origin: Madagascar cocoa: 74% roast: light conche: medium character: Madagascar cocoa is characteristically bright and fruity. The light roast on this recipe leaves those flavor notes full strength. This recipe exhibits a fast start with notes of citrus reminiscent of grapefruit. The finish is medium and slightly tannin.  
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| recipe: 213 origin: Dominican Republic cocoa: 72% roast: dark conche: none character: This is a delicate cocoa with natural fruitiness reminiscent of raisin or dried plum. Eliminating the heat and aeration of conching preserves some of the cocoa's natural, aggressive flavor notes. This recipe has a fast start with interesting flavor transitions. |
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| recipe: 212 origin: Dominican Republic cocoa: 72% roast: light conche: subtle character: This is a delicate cocoa with natural fruitiness reminiscent of raisin or dried plum. The light roast brings out slightly sour or tangy flavor notes. |
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| recipe: 211 origin: Ghana cocoa: 74% roast: medium conche: medum character: Ghana beans are known for classic cocoa flavor. This bar has been described as thoughtful, comfort food, likened to a cup of hot cocoa. |
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| recipe: 210 origin: Jamaica cocoa: 70% roast: dark conche: medium character: These Jamaican cocoa beans are among the most earthy we have encountered. The chocolate has a smooth texture andlong finish with a complex woodiness throughout. This recipe differs from recipe 209 only in the conche time but the flavor difference is remarkable. |
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| recipe: 209 origin: Jamaica cocoa: 70% roast: dark conche: subtle character: This Jamaican cocoa is extremely earthy. It has an aggressive start with distinct notes of mushroom and complex woods. This recipe differs from recipe 210 only in the conche time but the flavor difference is remarkable. |
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| recipe: 208 (SOLD OUT) origin: Dominican Republic cocoa: 71% roast: mild conche: subtle character: Chocolaty, fruity, slight tannin. velvety long finish |
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| recipe: 207 (SOLD OUT) origin: Ghana cocoa: 77% roast: dark conche: medum character: Chocolaty, woody, slight tannin. velvety long finish |
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| recipe: 206 (SOLD OUT) origin: Jamaica cocoa: 70% roast: dark conche: long character: Slow start; woody, vanilla and dried plum, tannin, velvety feel, long finish |
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| recipe: 205 (SOLD OUT) origin: Jamaica cocoa: 70% roast: dark conche: medium character: Fast earthy start; musty and bold, tannin, velvety feel, medium finish |
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| recipe: 204 (LAST CALL) origin: Jamaica cocoa: 80% roast: dark conche: subtle character: Chocolaty, earthy start; tobacco, toasted grain, slight tannin, long finish |
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| recipe: 203 (SOLD OUT) origin: Venezuela Carenero Superior cocoa: 65% roast: medium conche: subtle character: Intense cocoa start, strong fruity notes of berry and citrus, long finish |
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| recipe: 202 (SOLD OUT) origin: Venezuela Carenero Superior and Jamaica blend cocoa: 69% roast: medium conche: long character: Fruity start, complex long earthy finish |
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