{"title":"Single-Origin Chocolate","description":"","products":[{"product_id":"colombia-72","title":"Huila, Colombia 72%","description":"\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Cacao, organic cane sugar\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWHAT WE’RE TASTING IN THIS BAR:\u003c\/strong\u003e\u003cbr\u003eRoasted pecan · Vanilla bean · Caramel · Smooth cacao\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e2026 International Chocolate Awards Grand Jury Finalist — Americas–USA\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBig notes of vanilla bean, caramel, and roasted pecans make this one of our favorite single origins, and our most approachable — and satisfying — dark chocolates.\u003cbr\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"PDq2pG_selectionAnchorContainer\"\u003eThe full story: We made the first batch of this chocolate for folks in the Chocolate Club back in November 2025. For that first round, we only had about 10 pounds, just barely enough to make a bar for everyone in the Club. We loved it, they loved it, and now it’s back — officially part of our single-origin lineup.\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThis delicious and unique cacao grows in Huila, southern Colombia, and is fermented and dried at La Cueva del Oso, or “The Bear Cave,” by our friends at Osito Coffee and Cacao. \u003cmeta charset=\"utf-8\"\u003eHuila has deep roots in Colombian cacao, and Osito’s new fermentory there is helping bring exceptional cacao from the region back into focus through long-term relationships with smallholder growers and careful post-harvest processing.\u003cbr\u003e\u003cbr\u003eBut what has us really excited is the flavor.\u003cbr\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eWe were privileged to work with the Osito team to taste \u0026amp; evaluate early samples and were immediately struck by the cacao’s roasted nuttiness, natural sweetness, and remarkably smooth, almost creamy character. Vanilla bean and caramel come through clearly, with a deep chocolate base that makes the whole bar feel rich and satisfying without feeling heavy.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eMade with just cacao and organic cane sugar, all of those pecan, vanilla, caramel, and chocolate notes are coming from the cacao itself.\u003cbr\u003e\u003cbr\u003eAnd we were absolutely thrilled to see the judges agree. Our Huila 72% was named a 2026 International Chocolate Awards Grand Jury Finalist\u003cmeta charset=\"utf-8\"\u003e in the Americas–USA Bean-to-Bar and Craft Chocolatier Competition, earning a score of 84.98 in the Micro-Batch Plain\/Origin Dark Chocolate category.\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"PDq2pG_selectionAnchorContainer\"\u003eWe hope to make it down to Huila in the coming year to visit La Cueva del Oso and see the place and meet the people behind this chocolate for ourselves!\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eWant to go deeper on the origin? \u003ca href=\"https:\/\/www.calderacacao.com\/blogs\/journal\/grand-jury-finalist-single-origin-colombia\"\u003eRead our conversation with Osito co-founder Kyle Bellinger about Huila\u003c\/a\u003e, the latest cacao harvest, the region’s cacao history, and the work happening at La Cueva del Oso.\u003c\/p\u003e","brand":"Caldera Cacao Roasters","offers":[{"title":"Default Title","offer_id":47410015797484,"sku":null,"price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/9776\/5356\/files\/Bozeman_Chocolate_Shop-00274.jpg?v=1788481124"},{"product_id":"extra-dark-maple-salt","title":"Extra Dark 82% with Maple + Lava Salt","description":"\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Organic cacao, organic maple sugar, black lava salt\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWHAT WE’RE TASTING IN THIS BAR:\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eS’mores · Cherry · Black pepper \u003cmeta charset=\"utf-8\"\u003e· Warm maple \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eExtra Dark with Maple Sugar + Lava Salt is an 82% single-origin bar made with cacao from Öko Caribe in the Dominican Republic, sweetened with organic maple sugar, and finished with a dash of Icelandic black lava salt.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e It’s legit dark chocolate, but remarkably approachable.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"PDq2pG_selectionAnchorContainer\"\u003eÖko Caribe is a central fermentary and drying operation that works with a small network of organic cacao growers throughout the lush Duarte Province. There, cacao trees grow beneath a generous shade canopy and alongside bananas, plantains, avocados, oranges, breadfruit, and other crops. The fresh cacao is carefully fermented in boxes, dried in the sun, and sorted by hand before it ever makes its way to us in Montana.\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eWhen we turn this cacao into chocolate, we do something a little unusual: we skip cane sugar entirely and sweeten the bar only with organic maple sugar from Pennsylvania — maple syrup cooked down until the water evaporates and crystalline sugar remains. It brings a subtler sweetness, but also its own flavor: warmer, darker, and more caramelized than cane sugar, and especially good with the deep, nutty, fruity character of the Öko cacao.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAnd we love the poetry of it, too: fruit from cacao trees in the tropics, sweetened with sap from northern forests. Trees + trees. \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\" class=\"PDq2pG_selectionAnchorContainer\"\u003eFinally, we finish each bar with a dash of black lava salt from Saltverk in Iceland, made from Arctic seawater using geothermal energy in the Westfjords. The dramatic black flakes get their color from activated charcoal, and just a little salt is enough to soften the bitterness of an 82% bar and let the chocolateyness turn all the way up. \u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eAnd about that purple... check out the photos! \u003cmeta charset=\"utf-8\"\u003eFresh cacao beans can have an incredible deep-purple interior before fermentation — yes, purple. It hardly sounds real until you see it yourself. For one of the darkest, most intensely chocolatey bars in our lineup, it felt like exactly the right inspiration for the box.\u003c\/p\u003e\n\u003cp dir=\"auto\"\u003eThe finished bar somehow reminds us of a chocolate milkshake made with both chocolate ice cream and chocolate syrup. \u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Caldera Cacao Roasters","offers":[{"title":"Default Title","offer_id":47672418795756,"sku":null,"price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/9776\/5356\/files\/Bozeman_Chocolate_Shop-00446.jpg?v=1789696448"}],"url":"https:\/\/www.calderacacao.com\/collections\/single-origin-chocolate.oembed","provider":"Caldera Cacao Roasters","version":"1.0","type":"link"}