Would you consider making a chocolate that is a blend?

Yes, I’m not opposed to blends. However, there are many absolutely incredible cocoa origins — each with its own unique flavor — that we have not yet had a chance to work with. So in that respect, we have had our hands full in creating each one of our incredibly wonderful bars.

There are also a lot of other factors to consider. For example, we already are working with beans that are extremely rare and difficult to obtain. A blend would make the creation of our chocolate much more difficult and complex — especially if one of the beans were to become unavailable. We do not want to have to work with cocoa beans that are of lower quality in order to increase availability simply to do a blend.

I have a huge amount of respect for the art of blending.  Historically, blends have been created as a way to improve upon the flavor of imperfect beans. For example, if a chocolate has strong chocolate notes but lacks fruit or acidic flavor notes, cocoa with those flavor notes would be blended with the first beans. We are in a unique position, however; the cocoa we work with is already some of the finest in the world (literally) and thus already has absolutely beautiful flavors to begin with. Because of the quality of our cocoa beans, if we were to create a blend, the blend would be an art in and of itself — not an excuse for inferior-quality cocoa beans.

When the time is right, we will begin to create blends. But we will not create a blend until we are absolutely sure we are creating one for the right reasons. The creation of any blend needs to be a work of art in which each cocoa used is a brushstroke of flavor that turns  each finished chocolate’s canvas into a priceless treasure.