Bean-to-Bar Chocolate Collection


Take your pick and create the perfect combination of bean-to-bar chocolate from Ritual Chocolate in Park City, Utah. Choose three bars from the Mid Mountain Blend 70%, Ecuador 75%, Novo Coffee 60%, Madagascar 75%, Fleur De Sel 70%, and The Nib Bar (ingredients below). Ritual Chocolate handcrafts small-batch chocolate using classic European methods and equipment. The founders, Anna Davies and Robbie Stout, are on a mission to produce exceptional-quality chocolate while celebrating the complexity of the cacao bean.

Ships within 2 business days for a flat rate of $4.95.

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Ritual sources its cacao from farms that focus on quality and ethics, and all the farms are either certified organic or use organic methods. Below are product details:

All bars may contain traces of peanuts, tree nuts, and wheat.

Mid Mountain Blend 70%
2.12 ounces (60 grams)
Highlighting subtle tasting notes from each bean, this bar offers a blend of cacao from all the countries Ritual sources from.

Awards: 2016 Good Food Awards Winner, 2016 Academy of Chocolate Gold Medal
Tasting Notes: Strawberry, fudge, and graham cracker
Ingredients: Cacao, organic cane sugar, organic cocoa butter

Ecuador 75%
2.12 ounces (60 grams)
Made with cacao that’s fermented and dried by Vicente Norero of Camino Verde in Ecuador. Vicente’s unique fermentation techniques and his sourcing of Nacional cacao from a number of growers, give this chocolate its rich, flavor.

Tasting Notes: Graham cracker, honey, fudge
Ingredients: Cacao, organic cane sugar, organic cocoa butter

Novo Coffee 60%
2.12 ounces (60 grams)
In this bar, fruity Ethiopian coffee meets the balanced flavor of Ritual’s Mid Mountain Blend, and the result is a balanced, smooth, coffee-infused chocolate bar.

Tasting Notes: Blueberry, honeycomb, coffee
Ingredients: Cacao, organic cane sugar, coffee, organic cocoa butter

Madagascar 75%
2.12 ounces (60 grams)
Ritual considers this a “gateway chocolate” for nonbelievers. It’s made with organic cacao from Bertil Akesson’s farm in the Sambirano Valley in Northern Madagascar. The region is known for producing cacao rich with notes of citrus.

Awards: 2013 Good Food Awards Gold
Tasting Notes: Raspberry, citrus, peanut
Ingredients: Organic cacao, organic cane sugar, organic cocoa butter

Fleur De Sel 70%
2.12 ounces (60 grams)
This bar artfully combines fine French salt and craft chocolate.

Awards: 2016 Academy of Chocolate Bronze
Tasting Notes: Strawberry, fudge, sea salt
Ingredients: Cacao, organic cane sugar, organic cocoa butter, fleur de sel

The Nib Bar
2.12 ounces (60 grams)
A crunchy combination of lightly roasted cocoa nibs sprinkled onto Ritual’s 70% Mid Mountain Blend.

Tasting Notes: Dried fruit, berries, nuts
Ingredients: Cacao, organic cane sugar, organic cocoa butter

The Artisans

Ritual Chocolate - Robbie and AnnaIn 2008, Anna Davies and Robbie Stout met and fell in love in Boulder, Colorado. As young romantics, they looked for ways to express their new love. One of the old standbys—chocolate—failed them, since back then, it was nearly impossible to find Colorado-crafted fine chocolate. They bonded in a quest to remedy that problem. And in 2010, Ritual Chocolate was born. Robbie and Anna set up the business to handcraft small-batch, bean-to-bar chocolate using classic European techniques and vintage equipment, while adding modern American twists.

Once they’d decided to make chocolate, they dove right in and started educating themselves by reading old chocolatier books, scouring the Internet, and experimenting like crazy. Their education included a trip to Costa Rica and Panama to visit cacao farms. After learning the basics, they bought and built some equipment and began making dark decadence. Continue reading –>

Book Recommendation

The New Taste of ChocolateRobbie and Anna recommend The New Taste of Chocolate by Maricel Presilla. The couple says, “Cacao and chocolate are very visual crops and foods. This book has a ton of photos of growers, scientists, different cacao varieties, parts of the chocolate process, and some of the makers. Seeing is understanding. And the information is all really good too.”


Ritual Hot Chocolate
Anna and Robbie recommend making a hot chocolate or mocha coffee drink with their chocolate. Most hot chocolate mixes are made with syrups (cocoa powder plus corn syrup) or dry mixes (cocoa powder, sugar, and dried milk). This means they don’t contain any of the fat that’s natural to cacao.

If you follow the instructions below, you can emulsify chocolate with hot water or hot milk/milk alternative. If you get the ratios right, you’ll find that emulsified hot chocolate is much richer than mainstream, cocoa powder–based hot chocolate.

Recommended prep for 2 servings

Stovetop Instructions

1. Scoop 8 tablespoons (or 50 grams) of Ritual Chocolates’s ground Drinking Chocolate into a saucepan.
2. Add 1.5 cups of milk (or milk alternative or water).
3. Bring chocolate and liquids to a low simmer.
4. Whisk vigorously until combined and frothy.
5. Pour into two cups and enjoy!

Steam Wand Instructions

1. Pour 1.5 cups of milk, milk alternative, or water into a steaming pitcher.
2. Scoop 8 tablespoons (or 50 grams) of Ritual’s ground Drinking Chocolate into the pitcher.
3. Stir with a whisk (mixture won’t emulsify at this point).
4. Use steam wand to heat mixture until about 150 degrees (F). Purge steam wand.
5. Pour into two mugs and enjoy!

Add the hot chocolate over espresso to create a mocha!


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