Ever tried chocolate sweetened with honey? Honeymoon Chocolates has mastered a blend of 70% Direct Trade Marañon Peruvian Cacao and Raw Honey that required over 5 years of crafting a recipe worthy of their name- a match made in heaven! Price paid for this cacao is at or around 5 times Fair Trade value. The current harvest they are roasting is the Early 2020 bean- bursting with fruit and fudge notes. Taste a strong fudge, coffee, and chocolate biscuit notes with this bar. All packaging for this 2.2 oz. bar is compostable. Honeymoon pledges to make an annual donation with each purchase to honeybee research via The Pollinator Partnership- see the outer wrapper for more information on how to help save the bees!
About the Chocolate
Bringing an accessible and bold flavor to the cacao world isn’t the only thing Produits Des Iles SA (PISA) is doing. PISA launched their centralized processing facility in 2014, which was a revolutionary change for the way the cacao industry worked in Haiti, offering the first high quality Haitian cacao to the US market. Through private sector innovation, PISA partnered with farmers to give them what they really needed: pricing transparency, a consistent market, and an elimination of risk. Today, PISA still provides smallholder farmers access to the specialty cacao market by purchasing wet cacao, centrally fermenting it, and selling it at a higher price for its higher quality. PISA is poised to bring affordable organic beans to the craft chocolate market with an approachable flavor profile of classic chocolate, blueberries, caramel, and vanilla. We partner with PISA to support systems change and reduce structural inequities in Haiti, while acknowledging that the end goal for economic justice has yet to be met and will require long-term partnership across the chocolate value chain.
About Honeymoon Chocolates
Honeymoon Chocolates officially began in a dorm room kitchen when Co-Founders Cam and Haley first began making bean-to-bar craft chocolate as a hobby. Honeymoon was founded in 2016 and specializes in bean to bar craft chocolate sweetened solely with raw honey. Their first and foremost reason for making chocolate is to address the decreasing supply of cacao and decline of honeybees worldwide. Secondary to them (but just as important) is to allow their consumers to remove refined sugar from their favorite foods. A few positives in using honey compared to traditional cane sugar include a roughly 1.5 time multiple in sweetness (which decrease overall caloric content by 20 calories for a 2.5 oz. bar), a lower glycemic index, and trace amounts of beneficial enzymes, amino acids, antioxidants, B vitamins, and minerals such as calcium, magnesium and potassium. Not only do we give a portion of our proceeds to support honeybee research, we also purchase directly from beekeepers which allows us to support apiarists.
Honeymoon Chocolates is located in St. Louis, Missouri.
