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Introducing Single Origin Chocolate!



Not unlike wine, mezcal, or coffee, chocolate tastes different depending on where it’s grown. The word terroir, used primarily in the world of wine, refers to the environment in which a crop is grown. Natural factors like soil, climate, harvest season and topography ultimately dictate the way a bottle of wine will taste. Of course, human impact, such as fermentation, processing, and aging will affect the final flavor outcome as well, but there is only so much a winemaker can do to change the natural flavor of the agricultural product after harvest.

This concept of terroir applies to chocolate as well! It was only in the last decade or so that people began to realize this, resulting in a boom of chocolate connoisseurs and craft makers who seek to highlight the natural flavors found in the “chocolate” plant, otherwise known as cacao. These flavors can range from chocolatey (yes, that is an official tasting note!) to things like caramel, sour lemon, soil or flowers.

What is Different About Our New Line? 

Often, chocolate makers add flavor neutralizing ingredients, like cocoa butter or vanilla, to mask some of the sharp or ‘non-chocolatey’ natural flavors of cacao. We add a variety of ingredients to our mainline products to create a consistently tasty and unique chocolate experience, mixed with ingredients intended to support your lifestyle. So, if we were to take out those extra ingredients, we’ll end up with a whole range of flavors found naturally, genetically intertwined, with the cacao beans we use. Understandably, the fewer ingredients used in the chocolate bar the more true cacao flavor you’ll taste. That being said, we only use two ingredients in our single origin line; cacao and sugar.

We hope to expand this line and offer even more origins in the future, but we’re too excited to share this with our community to wait any longer. We’re starting with a few simple tasting packs so you can experience this will us as we evolve. Keep in mind, these bars will taste much darker than the rest of our products and are meant to be eaten in small(ish) doses. Check them out!














Region: Wampusirpi
Cacao Type: Trinatario
Harvest: 2016
Farm/Export Information: It takes two days by canoe to get to where the farmers of this cooperative grow their incredibly high-quality cacao. We have yet to visit this region for more information, but the care and attention put into their harvest is clear when we’re making chocolate using these beans.

Region: Duarte
Cacao Type: Hispanola – Trinatario
Harvest: 2017
Farm/Export Information: Not only does Zorzal Cacao grow high-quality cacao that equates to delicious tasting chocolate, they’re also proving that mission-based business can thrive. Over 80% of the land owned by Zorzal has been left untouched in order to provide a sanctuary for an endangered migratory bird called Bicknell’s Thrush, or locally Zorzal de Bicknell. We <3 Zorzal Cacao a whole lot.

Region: Toledo
Cacao Type: Criollo/Trinatario
Harvest: 2017
Farm/Export Information: Maya Mountain Cacao works with over 300 farmers in the Southern Region of Belize and has become the largest cacao exporter in the entire country. Most of the farmers are Q’uechi or Mopan Maya, many of whom are living below poverty. Maya Mountain Cacao has successfully increased local wages by 20%.

Region: Tumbes, Peru
Cacao Type: Criollo (native genetic varietal)
Harvest: 2015/2016
Farm/Export Information: Norandino Cooperative is quite large. They work with about 500 different farms and export cacao, coffee & sugar. They also have a carbon credit program available to their customers.

Region: Laguna Lachua, National Park in the Alta Verapaz District
Cacao Type: Trinitario, upper Amazon Forasteros, Amelonados & some Nacional
Harvest: 2017
Farm Type: 
This origin is unique in that most of these farmers are living almost entirely off the grid around a protected lake, Laguna Lachua. Primarily Q’uechi’ Mayan, the producers receive technical and market support from the regional export company, Cacao Verapaz.

Information regarding each origin was either collected by John Nanci, otherwise known as the Chocolate Alchemist, or our staff. Please contact us with any questions! 

Chocolatl Remedies Get a Powerful Boost

Chocolatl began with Deanna’s passion for ecological sustainability and holistic health. Originally highlighting the ancient traditions of plant-based medicine in cacao drinks, we’ve since expanded to offer lines of medicinal raw chocolate, unique grab & go chocolate bars, sauces and energizing puffed quinoa snacks.


Recently, we decided to change a few things in our 2.5 oz remedies to make them better looking, better for you and even better for your health. With a brand-spankin’ new look, there is more of what we love – like our ingredients, sustainable practices and the beautiful artwork of our talented friends who design our packaging. The shape of these new boxes has also changed slightly, for easier opening and closing. Although we love the cross flap of our old boxes, we realized they were a little difficult to reclose, in the event you don’t want to eat an entire box of chocolate in one sitting, for some reason…

Better Benefits

We’ve also added new ingredients! Although you won’t notice any change in flavor, you’ll definitely feel better all around. Learn more about the exceptional health benefits of these plants and why you should eat them (and probably more chocolate) below:

Ashwagandha Root

(Now in Immune Boost)

Ashwagandha is Sanskrit for “the smell of a horse”. Ashva meaning horse and gandha meaning smell, denoting the vigor of a stallion and referring to the strength of its medicinal potency. The root and berries of this tree have been used in Ayurvedic healing practices for centuries and there’s no surprise as to why! The list of known benefits of this plant is astonishing.

The list of known benefits of this plant is astonishing. Here are just a few:

  • Immune system protection
  • Prevents brain-cell degeneration
  • Helps reduce stress
  • Improves concentration, memory, and reaction time
  • Reduces anxiety and depression
  • Stabilizes blood sugar
  • Helps lower cholesterol
  • Enhances sexual potency for both men and women
  • Anti-inflammation
  • Contains anti-malarial properties

It was a no-brainer that we needed to get our hands on Ashwagandha to add to our remedies for an even more powerful boost to your immune system!

Lion’s Mane:

 (Now in Brain Boost)

We absolutely love mushrooms. Which is why we have them in every single one of our product lines. The taste, how they grow and their benefits are absolutely amazing. Lion’s Mane has been traditionally been used in ancient Chinese medicine due to – surprise! – the massive amount of beneficial properties it has. And, as I’m sure you can imagine, it gets its name from the furry look resembling the head of a lion. This funky looking fungus has a rather lobster-like flavor to it when cooked properly, so it’s often used in savory dishes. But don’t worry, we use extracts, so your chocolate will not taste like we picked it up from the bottom of the ocean!

Here are just a few benefits of this unique ‘shroom:

  • Enhances brain function
  • Improves overall well-being and mental health
  • Improves overall immune function
  • Improves heart and circulatory system health
  • Improves digestion
  • Reduces inflammation
  • Protects against certain cancers
  • Acts as a strong antioxidant

Go fungus!

Nettle Leaf:

(now in Revitalizing Mint)

 Nettle leaf has been used for centuries  across so many countries and cultures, it’s hard to pin down where it was first discovered for it’s medicinal properties. This plant is covered in spiny hairs, that sting when touched, making it a little more difficult to harvest. This wild food is extremely rich in minerals and is often drunk in a tea for it’s soothing properties to the urinary tract. It’s also incredibly fibrous, similar to the hemp plant, nettle fibers, once woven together were considered a high quality fabric in Northern Europe. Once dried and ground up, nettle leaves are often used in all sorts of tinctures and teas. So, we obviously decided to put it in chocolate!

Here are some reasons why:

  • Reduces arthritis and joint pain
  • Reduces muscular pain
  • Reduces bleeding
  • Reduces eczema
  • Reduces effects of urinary issues and Benign Prostatic Hyperplasia (BPH)

So, there we have it! The three newest additions to our remedies. As we continue to grow, we will continue to update our recipes with the best and most beneficial ingredients we can find. From the cocoa beans we make into chocolate to the tiniest amounts of mushroom extracts, we will always source our ingredients as sustainably and ethically as possible. And I can tell you first hand, Deanna will never stop scouring the Earth to keep that promise!




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