Cacao Nib, Hazelnut & Pink Peppercorn Dark Chocolate Bars
+ $ shipping surcharge
“All you need is love. But a little chocolate now and then doesn't hurt.” - Charles M. Schulz
This product must ship express during the summer months to prevent melting in transit.
These aren't just chocolate bars. From one of the world's top chocolatiers, these hand-crafted luxury bars use top-notch ingredients and are inspired by the experience of travel and wanderlust. Each bar represents a different destination with its own flavors and sensations. This trio includes:
Cacao Nib Bar: A Belgian inspired bar; crunchy cacao nibs further enhance the intense 70% dark chocolate with an extra cocoa aroma.
Hazelnut Bar: This sweet, nutty 65% dark chocolate bar is taken up a notch with the addition of caramelized hazelnuts. For this bar, Éclat uses rare Spanish hazelnuts from the Tarragona region.
Pink Peppercorn Bar: Ready for an unexpected taste? This 65% dark chocolate bar combines mild heat from Aleppo chiles and a bold spice from pink peppercorns (both ancient ingredients that date back to the days of the Middle Eastern Silk Road and trade routes).
Photography by Mark Weinberg
Details & Materials -
West Chester, Pennsylvania
Dark couverture chocolate (minimum cocoa 65%, cocoa mass, sugar, cocoa butter, soya lecithin, natural vanilla), roasted crushed hazelnuts, aleppo chili, pink peppercorn, crushed roasted cocoa beans
Each bar is 3 ounces (85 grams) -- you'll get a set of 3
Care & Notes -
Shelf life is 6 months -- keep in dry, cool place at 60-68 degrees F, away from humidity, heat and direct sunlight. This product must ship express during the summer months to prevent melting in transit.
Meet the Maker
West Chester, PA
Christopher Curtin, Éclat Chocolate's owner and master chocolatier set out from Madison, Wisconsin to the House of le Companion du Devoir, the premier guild for Pastry Chefs in France. Here he worked alongside the best journeyman pastry chefs in Europe and became the first American to be awarded the honor of German Master Pastry Chef and Chocolatier in Cologne, Germany. Now from Pennsylvania's Brandywine Valley, he makes the best tasting chocolate with artisan techniques, combining classical European training with product innovation, and sustainably sourced ingredients.View Full Profile
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