Animas Chocolate Company produces small batches of of bean-to-bar chocolate. Sourcing fair trade, organic cacao beans from small farms and co-ops, our Highline Bars are our top-shelf dark chocolate for the connoisseur. We invite you to experience the truly unique and deep flavor cacao can have. We maximize the proper degree of cacao and pure cane sugar (the only two ingredients we use), to let the true spirit and flavor of the cacao shine through.
We source our beans from small farms and co-ops such as Maya Mountain Cacao in Belize. If possible, we visit the farms we purchase from. We roast our cacao with our local partner (and coffee experts) Desert Sun Coffee. We can roast 66 pounds of cacao per batch on their amazing Diedrich Roaster. Beans are processed all in-house, which is available to view by the public in our cafe. Our Bean-to-Bar chocolate is made at 75%. This means that the bar is 75% single origin cacao & 25% organic sugar. This brings out the most flavor of the bean. It also maintains a pleasant ‘sweetness’ that even those that are not dark chocolate fans enjoy!
When we started ACC in 2011, we primarily focused on creating fine chocolate confections using Belgian couverture chocolate. This only means that we followed the path of a lot of other great chocolatiers and chocolate shops: buying bulk chocolate in blocks or callets and creating great pieces of chocolate, but not the chocolate itself. After a few years of refining our chocolatiering skills, we decided to take it to the next level and make the chocolate itself from the bean. At the time (2014) there were very few people actually making chocolate from the bean in the U.S. The information and equipment were limited, to say the least. But with some advice from the great people at Dandelion Chocolate, we purchased some rudimentary equipment and began learning the craft of Bean-to-Bar chocolate making. Purchasing our first beans from another great company, Taza Chocolate (which sold the extra beans they had, and had sourced directly themselves). Taza has now have formed another branch company, Uncommon Cacoa, whom we still source our beans from we began making ‘nano’ batches (6 lbs/batch) of chocolate.
Many years later now, we still make small batches of chocolate. However, we have increased our capacity to match demand. We currently still use Belgian couverture chocolate in our confections. But our Highline Bars are exclusively Bean-to-Bar, we hope you will try one!