Madagascar
Bright, red-fruited and almost citrusy — the bar we hand to people who say they don't like dark chocolate.
More than chocolate.
An experience.
Artisan crafted, pure indulgence. Unwrap, taste, and discover the story behind every bar.
See the chocolateLogan, Utah
We follow the bean,
wherever it grows.
Cacao is an agricultural product before it is a confection. A bean from Madagascar and a bean from Indonesia are not the same ingredient, and no amount of sugar makes them interchangeable.
So we don't pick a house origin and stay there. We go looking for the best cacao being grown in any given season, wherever that turns out to be, and let the bar taste like the place it came from.
The name comes from an avenue in Mexico City, laid out in the eighteenth century and still running between the old city and the new one. Our mark is the tower that stands on it: a beacon, fixed in place while a century of traffic goes past.
Our storyCurrently in the range
- Madagascar
- Sambirano valley. Bright, acidic, full of red fruit — the origin that changes people's minds about dark chocolate.
- Indonesia
- Deep and earthy, with a smoky edge and a long finish. Nothing like the Madagascar bar, on purpose.
- Mexico
- Where cacao became chocolate. Soft, nutty and low-acid, closest to the way it was first drunk.
- And then
- Origins rotate with the harvest. When a lot is gone, it's gone.
What we hold to
Three things we will not compromise
01
One origin per bar
No blending origins to hit a house flavour. Every bar names the country its cacao came from, and tastes like it.
02
Three ingredients
Cacao, cocoa butter and cane sugar. No vanilla, no lecithin, no flavourings — nothing added to cover a flaw in the bean, because there is no flaw to cover.
03
One strength: 70%
The same recipe across the whole range, so nothing but the origin is doing the work. Change the bean, not the formula.
The bars
One recipe, different places
Every bar is 70%, made from cacao, cocoa butter and cane sugar. The only thing that changes is where the beans grew.
Indonesia
Deep, earthy and faintly smoky, with a long dry finish. Same recipe, opposite character.
Mexico
Soft, low-acid and rounded — the closest thing in the range to how chocolate was first drunk.
“Unwrap, taste, and discover the story behind every bar.” Bucareli Chocolate
From bean to bar
Nine steps stand between a wet cacao pod on a tree and a tempered bar in your hand. Most of them happen before the bean ever leaves the farm — which is why we spend so much time choosing whose farm it is.
How it's madeCome find us
Stockists, tastings, wholesale for cafés and hotels, or a box sent to someone who deserves one — start here.