Our Chocolate

t h e f r e s c o c o l l e c t i o n

We make only pure, dark chocolate. All of our bars are dairy free, nut free, soy free and gluten free. Only three ingredients ever enter our factory and our chocolate: cocoa beans, cane sugar and cocoa butter.

Each of our chocolate recipes are described here. Check our Uniquely Fresco web page for an explanation of our recipe numbers and other "choco-speak".

recipe: 223

origin: Dominican Republic

cocoa: 72%

roast: medium

conche: subtle

We have selected the highest quality organic Dominican Republic cacao available for this unique bar. Our medium roast reveals subtle notes of blackcurrant, caramel and vanilla. Hours of stone grinding achieve the ideal texture. Then, a subtle conching step develops and mellows the final chocolate flavor through heat, aeration and time. Added cocoa butter gives the chocolate a silky texture as it melts in your mouth.

recipe: 222

origin: Papua New Guinea

cocoa: 69%

roast: dark

conche: NONE

This cacao is exceptionally fruity with complex tropical notes. Leaving this cacao unconched creates a bold primitive fruity character that is up front and intense. Flavor notes include lime and passion fruit. Sample this recipe next to 219 to experience the essence of how conching effects cacao flavors.

recipe: 221

origin: Papua New Guinea

cocoa: 69%

roast: dark

conche: medium

This cacao is exceptionally fruity with complex tropical notes. The dark roast brings out notes of caramalized brown sugar and roasted nuts leaving the characteristic fruity nature to emerge at the end.

recipe: 220

origin: Papua New Guinea

cocoa: 69%

roast: medium

conche: medium

This cacao is exceptionally fruity with complex tropical notes. The medium roast brings out a medley of nut and roasted sugar notes up front then transitions to an acidity reminiscent of citrus during the middle and finish; one of our most complex recipes.

Fresco 220

2013 Good Food Award Winner

recipe: 219

origin: Papua New Guinea

cocoa: 69%

roast: light

conche: medium

This cacao is exceptionally fruity with complex tropical notes. The light roast produces a delightful mix of acidic fruity notes with an ever changing complexity.

2012 GOLD MEDAL Winner: Excellence in single origin chocolate. Northwest Chocolate Festival, Seattle, WA, U.S.

recipe: 218

origin: CHUAO, Venezuela

cocoa: 76%

roast: medium

conche: medium

This recipe enhances Chuao’s natural fruity character and highlights a classic chocolaty feel. This is an exceptionally smooth and subtle bar that must be tasted to appreciate.

About CHUAO

The Chuao region of Venezuela’s Caribbean coast is legendary as one of the world’s finest cocoa producing origins.

Mention this origin among chocolate aficionados and debate ensues over flavor nuance and individual interpretations

of what Chuao flavor should be. We’re offering two interpretations of this legendary cocoa: recipes 217 and 218.

recipe: 217

origin: CHUAO, Venezuela

cocoa: 70%

roast: dark

conche: medium

Dark roasting this flavorful cocoa enhances a complex set of flavor notes reminiscent of coffee, toasted grain and deep fruity notes of fig and dark red fruit; characteristic of Chuao’s pedigree.

Fresco 217

2012 Good Food Award Finalist

recipe: 216

origin: Madagascar

cocoa: 74%

roast: medium

conche: long

Madagascar cocoa is characteristically bright and fruity.The long conche on this recipe softens some of the sharper flavor notes in this cocoa while still maintaining the true nature of Madagascar’s fruity and acidic character.

This recipe is similar to 214 and 215 but with a more gradual start and fewer sharp acidic flavor notes.The finish is slightly tannin and reminiscent of roasted nuts.

recipe: 215

origin: Madagascar

cocoa: 74%

roast: medium

conche: medium

Madagascar cocoa is characteristically bright and fruity.The medium roast on this recipe helps develop flavors reminiscent of red raspberry and lemon zest. As the chocolate melts, slight sensations of roasted nuts emerge with a subtle earthiness at the finish.

recipe: 214

origin: Madagascar

cocoa: 74%

roast: light

conche: medium

Madagascar cocoa is characteristically bright and fruity.The light roast on this recipe leaves those flavor notes full strength.This recipe exhibits a fast start with notes of citrus reminiscent of grapefruit.The finish is medium and slightly tannin.

Fresco 214

2012 Good Food Award Winner

2012 Good Food Award Gold Seal

2012 GOLD MEDAL Winner: Excellence in single origin chocolate. Northwest Chocolate Festival, Seattle, WA, U.S.

recipe: 213

origin: Dominican Republic

cocoa: 72%

roast: dark

conche: none

This is a delicate cocoa with natural fruitiness reminiscent of raisin or dried plum. Eliminating the heat and aeration of conching preserves some of the cocoa's natural, aggressive flavor notes. This recipe has a fast start with interesting flavor transitions.

recipe: 212

origin: Dominican Republic

cocoa: 72%

roast: light

conche: subtle

A delicate cocoa with natural fruitiness reminiscent of raisin or dried plum. The light roast brings out slightly sour or tangy flavor notes.

2012 International Chocolate Awards SILVER MEDAL and "Americas" Finalist

recipe: 211

origin: Ghana

cocoa: 74%

roast: medium

conche: medum

Ghana beans are known for classic cocoa flavor.This bar has been described as thoughtful, comfort food, likened to a cup of hot cocoa

recipe: 210

origin: Jamaica

cocoa: 70%

roast: dark

conche: medium

These Jamaican cocoa beans are among the most earthy we have encountered. The chocolate has a smooth texture and long finish with a complex woodiness throughout. This recipe differs from recipe 209 only in the conche time but the flavor difference is remarkable.

recipe: 209

origin: Jamaica

cocoa: 70%

roast: dark

conche: subtle

This Jamaican cocoa is extremely earthy. It has an aggressive start with distinct notes of mushroom, soil and bark. This recipe differs from recipe 210 only in the conche time but the flavor difference is remarkable.