In the works

Right now, I’m crafting my chocolate using carefully sourced, pre-roasted beans from Chocolate Alchemy, following creator John Nanci’s thoughtfully developed roasting profiles for each origin. His work helps bring out the unique character and best flavors in every batch I make.

Starting in the new year, I’ll be releasing dark chocolate tasting sets so you can experience and compare multiple origins side by side. The beans in these sets will rotate several times throughout the year as new harvests and origins become available.

One origin I’ll always keep in rotation is my personal favorite — the Bolivia Heirloom Harvest 2023 — a beautifully balanced cacao that I fell in love with for its depth and warmth. (You may even see it listed as “Jae’s Favorite” from time to time.)

In addition to chocolate, I also offer 100% cacao husk tea, made from the outer shell of the cacao bean — naturally comforting, lightly chocolatey, and caffeine-free. I’m currently developing new tea blends as well, including cacao husk with black tea and chamomile.

My goal is to share not just chocolate, but the full experience of cacao — its origins, its flavors, and the many forms it can take — and invite you to explore it along with me.