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 adventurist & 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.
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 delivered?”
“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 very end. Who knows how it will be after aging. Can’t wait to see.”
“This chocolate has legs — a velvety, smooth finish that lingers.”
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.
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.
Roasting Profile : Roasting is an artful science. After several tests, we adopted a medium-dark, 15-minute roast with low initial heat to maintain Haiti’s unique sweetness and floral notes.
But do experiment: take a page out of the coffee roaster’s playbook & mélange roasts (mix lighter & darker roasts together) to maximize flavors of this versatile bean
Lighter = sweetness and floral notes
Medium = toasted oat and red currant with a hint of hazelnut
Darker = Haitian cacao can take the punch of a dark roast without developing acrid flavors. Roasty & rich with hints of licorice. Fruitiness may even increase with darker roasting. Our local chocolate maker, Will Marx prefers a darker roast, which resulted “in the land of licorice, chocolate cake, and marshmallow–deep and classic, but also complex.”
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) that tasted like milk chocolate (smooth, silky, creamy). Haitian also plays well with includes. Our favs: lemon-ginger, peanut-moringa (it’s a Haitian thing), orange w/ nibs