The Process
Cacao trees are grown around the equator ±20° latitude from as far north as Hawaii to as far south as Madagascar.
At the farm
The pods are grown on the trees and harvested by hand. In the pods are 20 – 50 beans that are fermented, dried, and shipped.
At Wright Old School Chocolate
The beans are sorted, roasted, cracked, winnowed, refined with organic sugarcane, tempered, and packaged.
Your Part
Purchase and enjoy sharing, gifting, and savoring
Our Ingredients
I source cocoa beans from select farms stretching from Madagascar to Hawaii, chosen for their unique and vibrant flavor profiles you won't find in mass-produced chocolate. I use unrefined sugar—never processed with bone black —to preserve depth and purity of flavor.
My dark chocolate contains only these two ingredients: cocoa beans and unrefined sugar.
I've also introduced milk chocolate and golden chocolate (my take on white chocolate), which supplements the nibs (the beans without the husk) and sugar with cocoa butter and coconut powdered milk for a rich, creamy flavor without dairy. These varieties may contain tree nuts and are produced with strict separation protocols to maintain the integrity of each product.
All of my chocolates remain:
Vegan
Dairy-free
Gluten-free
Mostly nut-free (tree nuts used only in select recipes)
I never use equipment that handles peanuts or common allergens beyond what is disclosed here.
Our Chocolates
Each bar is tempered for you to see and hear the vintage crystal structure that allows consumers to enjoy the flavors while melting in your mouth.
The chocolate bars will certainly be a treat for you and could be used as a thank you for your guests or clients with custom labeling option.
Each label includes 3 lines to describe the product:
BEAN: defines the country and the cacao farm
NOTES: flavors associated with the bean from terroir
WEIGHT %: amount of chocolate in the product (cocoa nibs %)
