Our story
Cacao Club is a dark chocolate tasting club. We sit around a table, break dark bars into squares and taste them properly, slowly, lowest percentage first.
We taste chocolate this way because a good bar has a lot to say, and most of it gets lost when you eat it standing at a counter. A square from Madagascar can taste like raspberries. One from Vanuatu can taste like pipe tobacco. Both are just cacao and sugar. The difference comes from a tree, a fermenting box, a drying table and a maker's roaster, and we think that is worth hearing about before you take a bite.
So every bar comes with its story. We hear who made it, where the beans grew and who fermented them. Then we look at it, listen for the snap, smell it, let it melt and talk about what we found. The room scores it, and we write the bar up here with photos, the maker's story and links straight to their shop.
We lean toward dark bars with short ingredient lists, cacao we can trace and makers who are open about how the farmers were paid. Anyone making a bar like that is welcome to send it. None of that is a rule. Mostly we want a bar a person would keep in the cupboard or wrap up for a friend.
We do not sell chocolate. If you like a bar, buy it from the people who made it.
