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We’re Singing Rooster – a social enterprise nonprofit partner of small producers in Haiti. We’ve been working with coffee farmers for years and began working with Haiti’s cocoa producers in 2015. You’re a chocolate enthusiast & understand the importance of something unique.  We’re establishing long-term relationships with bean-to-bar artisans by connecting them directly with farmer producers through our work.

We sell raw cacao beans to chocolate makers big and small. Purchase a few pounds of  Haitian cacao here. Want an entire 120 lb sack?  Contact Molly for details.  (currently SOLD OUT of 120 pound sacks)

[/vc_column][vc_column fade_animation=”in” fade_animation_offset=”45px” width=”1/2″]Rare, Unique, Fair Trade, Organic Haitian Cacao, Chocolate

Raw Haitian Cacao     We hear it over & over : “Haitian chocolate is rich, smooth, and fruity.  There’s an essence of jasmine and a surprising note of licorice.” “We have had some amazing reactions to the quality of the Kafupbo chocolate at the The Big Chocolate Show in NYC.” “We love the cacao beans. We are still resting them, before we temper, but I love how they taste.  How long will it take to get two sacks?” “The raw beans smell and taste like chocolate cake.  BTW- I’ve tried a lot of cacao beans (my last bag was organic criollo), but yours are by far the best! I’m excited to do business with you. I love what you guys are doing.” “I LOVE this cacao, Molly!  I made my first batch with a medium roast, and it has absolutely no bitterness. It is pure, rich chocolate with a hint of hazelnut.” “I definitely get floral notes throughout and then a mild hazelnut kicks in at the end. Who knows how it will be after aging. Can’t wait to see.” “This chocolate has legs — a velvety, smooth finish that lingers.”

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Rare, Unique, Fair Trade, Organic Producer:  Farmer-owned :  FECANO/KAFUPBO Dominating genetic origins : Trinitario, Criollo Certified Organic :  ECOCERT Certified Fair Trade :  FLO These beans are beautifully fermented & will only get better with assistance:  grainpro storage (the first thing we did), regenerating old fields, launching seedling nurseries, advising farmers on  equipment upgrades, and training in small business management. Bean evaluation These beans are smaller than what you’re probably used to and well fermented.  The sheer mellowness of the bean is surprising.  At 70% cacao, it has the qualities of milk chocolate.  Velvety. Smooth. Low acidity.

Buy a sample of Haitian cacao.  (currently SOLD out of 120 pound sacks)

We put 100% of proceeds towards building better producer businesses in Haiti.  By adding Haitian Chocolate to your arsenal – you’ll leverage our good work, and your customers will appreciate your commitment to farmers.

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Roasting Profile : Roasting is an artful science. These beans show a broad range of flavor potential; roasting becomes a balancing act to coax the flavors you most desire. Lighter / bean surface temp 240  = floral notes – experiment with a hotter and faster approach when roasting Haitian lighter. Medium Roast / bean surface temp 255= toasted oat and red fruity currant with a hint of hazelnut  – experiment with a Goldilocks approach:  not too hot, not too cold, not too short, not too long when roasting Haitian medium. Darker Roast / bean surface temp 265 = a majority of feedback we receive is a preference to roast Haitian dark.  Haitian cacao can take the punch of a dark roast without developing undesirable acrid or burned flavors. Classic but complex flavors with hints of licorice, chocolate cake and marshmallow. Some chocolate makers have told us fruitiness increases with darker roasting. When roasting dark, experiment with using a cooler and slower approach while reaching a bean surface temp ~ 265. Do experiment: Take a trick out of the coffee roaster’s playbook & try mélanging roasts (mix lighter & darker roasts together) to maximize flavors of this versatile bean.  Lighter roasts reveal bright fruity highs but tend to be more bitter/astringent like an unripe strawberry or nut skin.  Balance those out with a second and third, darker roast which pull out hazelnut, chocolate cake, licorice and marshmallow as well as tame astringency. Resting :  we’ve heard from multiple chocolate makers that there’s no reason to rest Haitian. Bars :  for our own chocolate bar line, we settled on a 70% bar (11% cocoa butter).  Our plain chocolate bar is the most popular with our customers, but our includes (that play homage to Haiti) do well too.   Our favs:  lemon-ginger, peanut-moringa (it’s a Haitian thing), orange w/ nibs, cayenne & cinnamon

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