About the chocolate
Dark, a little sweet,
and soft at the edges.
Give a square a moment and it melts on your tongue.
I mix and mold each batch by hand here in Wenatchee. Each bar is about 1.6 oz (46 g).
— Scott
The recipe
Here's what goes in.
Five ingredients, with no emulsifiers, fillers or preservatives.
Organic Dutch-process cocoa
I use this for its dark, mellow flavor.
Organic coconut oil
This gives the bars their quick melt, without any coconut taste. It also means they need to stay cold.
Organic powdered sugar
Not too much, just enough to take the edge off the cocoa.
Organic Mexican vanilla
A little to round out the flavor.
Utah mineral salt
Just a pinch.
A short recipe. A lot of practice.
I've spent a lot of batches getting the texture right. The amounts matter, but so do the order I mix things, the temperature, and how long the bars set.
What I'm after is a bar that snaps when it's cold, then melts smoothly. That's the part I keep coming back to.
How to store it
It lives in the fridge.
Coconut oil gives these bars their quick, clean melt. The catch: they start to soften around 75°F. That's cooler than most chocolate, and a lot cooler than Wenatchee in August.
Summer boxes come in a cooler bag.
Three ways to eat it
From the counter · about 70°F
Fudgy
Soft, dense and rich. Let it sit out a few minutes on a cool counter.
From the fridge · about 38°F
Snappy
A clean snap, then a quick, silky melt. The everyday way.
From the freezer · about 0°F
Frosty
Hard and crisp, with a slow melt that makes a square last. Best on a hot day.
Allergens and where it's made
Before you try a bar
The recipe has coconut, and no dairy or eggs.
I make every batch in my home kitchen in Wenatchee. Other foods are prepared there too, so I can't promise the bars are free of traces of other allergens. More questions answered
Want to try some?
The first 20 signups get a free bar, ready for pickup in Wenatchee on December 10. If a friend joins through your share link, I'll set aside a second bar for you. No subscription required.
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