Goodnow Farm

Goodnow Farms - El Carmen, Nicaragua 77%

55 g Fine Dark Chocolate
Rating: 5.0 out of 5 stars
Regular price $22.30 USD
Sale price $22.30 USD Regular price

Ranked in the Top 100 Chocolates in the World.

Origin & Craft
Crafted by Goodnow Farms, this 77% dark chocolate is made with cacao sourced from Cacao Bisiesto, which operates a fermentation facility just outside Matagalpa. The beans used for this bar come from a small number of family farms located in El Carmen, close to the fermentary.
Goodnow Farms has visited both the fermentary and the farms repeatedly and worked closely with the owner, Giff Laube, to develop a custom fermentation profile designed to highlight specific flavor qualities in the cacao.

The beans are roasted in small batches using a custom roast profile, then stone-ground and conched for five days with a conche profile tailored to this cacao. Goodnow Farms also presses its own cocoa butter from the same El Carmen beans used in the bar, a rare practice that contributes to intense single-origin flavor and exceptional smoothness.

Flavor Profile
Deep, rich, and earthy. Layers of caramel and raisin emerge from a bold dark chocolate base, creating a concentrated and satisfying profile for dark chocolate lovers.

Tasting & Pairing Guide
Allow the chocolate to melt slowly to appreciate its depth and evolving sweetness. Pairs well with black coffee, espresso, or enjoyed on its own as a focused single-origin tasting.

Summary
A meticulously crafted 77% single-origin dark chocolate made with El Carmen cacao. Through close sourcing relationships, custom fermentation, and in-house cocoa butter pressing, this bar delivers depth, smoothness, and a richly expressive flavor profile.

Vegan, Gluten-Free, Soy Free

Like coffee beans and wine grapes, different cacao beans have different flavors. By using beans sourced from only one farm or region we’re able to highlight the distinct flavor characteristics of that particular bean. Discovering those flavors is one of the joys of making (and eating) single-origin craft chocolate!

To make excellent chocolate we need to start with excellent beans. We’ve traveled throughout Latin America searching for the most flavorful beans, and have direct relationships with the farmers who grow and harvest them. By dealing directly with farmers we’re able to ensure we always receive the very best beans, which in many cases are fermented and dried to our custom specifications. Our direct trade model also allows us to pay significantly more than commodity or Fair Trade prices, and ensure that farming practices are sustainable and labor practices are equitable.

All of our chocolate is made at our 225 year old farm in Sudbury, Massachusetts. We start with cacao beans and sugar, and perform every step of the chocolate making process in-house, including carefully hand wrapping each bar. We’re also one of the only chocolate makers to use our own freshly pressed, single origin cocoa butter in our chocolate. Doing this is time consuming and difficult, but the result is exceptionally smooth and intensely flavorful chocolate.

We believe that great craft chocolate is “true to the bean,” – that the flavors apparent in the bar reflect the flavors hidden in the bean. We invite you to explore our website to learn more about the many steps involved in truly realizing the full flavor potential of single-origin chocolate cacao, from personal sourcing to painstakingly roasting, pressing cocoa butter, conching and more. What you discover will change the way you think about chocolate!

Cacao Beans, Organic Sugar, Fresh Pressed Cocoa Butter

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.