Upon starting Black Mountain Chocolate, sourcing cacao was a high priority. Even with few chocolate makers in the country, even fewer import the cacao used to make their chocolate. There was also much to be learned about the character of the cacao from different regions.
Initially, we selected cacao from three origins and purchased a small quantity of each for evaluation. The Tasting Drop concept was designed around the scientific method to provide a true tasting experience of each beans unique character to aid in this evaluation. After a few tastings we decided to build a product line around this concept.
There is no alkalization, no vanilla, and minimal additional cocoa butter in our process. As the grape is to wine, the cacao bean is to chocolate. We simply assist the bean's personality to shine with our quality controlled roasting, conching and tempering.
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