Moire Cacao

SISTER CROPS

A PLANT-BASED *M!LK* CHOCOLATE SERIES WHERE WE LOOK TOWARD THE FUTURE BY INCORPORATING SUSTAINABLY GROWN PLANTS WITH METICULOUSLY SOURCED COCOA BEANS FROM THE SAME COUNTRY OF ORIGIN. YOU’LL ENJOY A SENSE OF TERROIR IN AN ENTIRELY UNIQUE WAY.

4 BAR-LIGHTS + DARKS BUNDLE- Plant-based M!lk and Dark Chocolates Sweetened with Dates

4 BAR-LIGHTS + DARKS BUNDLE- Plant-based M!lk and Dark Chocolates Sweetened with Dates

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6 BAR - ENTIRE MOIRÉ LINE BUNDLE-- Dark Chocolates Sweetened with Dates

6 BAR - ENTIRE MOIRÉ LINE BUNDLE-- Dark Chocolates Sweetened with Dates

Regular price $84.00

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ANDEAN LUCUMA *M!LK* CHOCOLATE

ANDEAN LUCUMA *M!LK* CHOCOLATE

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TUXPEÑO CORN *M!LK* CHOCOLATE

TUXPEÑO CORN *M!LK* CHOCOLATE

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ORIGIN STORIES

AN EVOLVING COLLECTION OF SINGLE-ORIGIN DARK CHOCOLATE BARS THAT EACH EVOKE A SENSE OF PLACE. FEATURING VARIETIES OF CACAO CHOSEN FOR THEIR DISTINCTIVE FLAVOR, AND SWEETENED ONLY WITH RIPE, ORGANIC DATES; THESE CHOCOLATES WEAVE TOGETHER A BOLD STORY OF TWO DISTANT LANDS.

OKÖ-CARIBE, DOMINICAN REPUBLIC 70% DARK CHOCOLATE

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OKÖ-CARIBE, DOMINICAN REPUBLIC 70% DARK CHOCOLATE

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CAMINO VERDE, ECUADOR 70% DARK CHOCOLATE

CAMINO VERDE, ECUADOR 70% DARK CHOCOLATE

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KOKOA KAMILI, TANZANIA 68% DARK CHOCOLATE

KOKOA KAMILI, TANZANIA 68% DARK CHOCOLATE

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MAYA MOUNTAIN, BELIZE 68% DARK CHOCOLATE

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MAYA MOUNTAIN, BELIZE 68% DARK CHOCOLATE

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CACAO VERAPAZ, GUATEMALA 72% DARK CHOCOLATE

CACAO VERAPAZ, GUATEMALA 72% DARK CHOCOLATE

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FAZENDA CAMBOA, BRAZIL 74% DARK CHOCOLATE

FAZENDA CAMBOA, BRAZIL 74% DARK CHOCOLATE

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4 BAR - ORIGIN STORIES BUNDLE - Dark Chocolates Sweetened with Dates

4 BAR - ORIGIN STORIES BUNDLE - Dark Chocolates Sweetened with Dates

Regular price $56.00

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6 BAR - ENTIRE MOIRÉ LINE BUNDLE-- Dark Chocolates Sweetened with Dates

6 BAR - ENTIRE MOIRÉ LINE BUNDLE-- Dark Chocolates Sweetened with Dates

Regular price $84.00

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MOIRÉ gift certificate

MOIRÉ gift certificate

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THE NAME MOIRÉ IS AN UNCOMMONLY USED FRENCH TERM MEANING “A CLOUD-LIKE APPEARANCE.”

IN ENGLISH, WE MAY BE MORE FAMILIAR WITH THE UNIQUE WORD IN THE CONTEXT OF A MOIRÉ PATTERN. IF YOU’VE EVER SEEN SOMEONE WEARING STRIPES ON CAMERA, AND THE LINES JUMPED AND WAVED WILDLY, THEN YOU HAVE SEEN A MOIRÉ PATTERN IN ACTION.

THIS ROWDY JUXTAPOSITION OF OVERLAPPING PATTERNS PERFECTLY REPRESENTS THE OPPOSING ENVIRONMENTS WHERE OUR STAR INGREDIENTS — CACAO AND DATES — COME FROM.

A CACAO TREE’S HAPPIEST HABITAT IS OFTEN THE HUMID, DAPPLED SHADE UNDERNEATH A VERDANT RAINFOREST CANOPY. THIS IS A FAR CRY FROM THE PREFERRED CLIMATE OF PLUMP AND GOLDEN DEGLET NOOR DATES, WHICH HANG IN BUNCHES FROM MAJESTIC PALMS WHILE BASKING IN THE DESERT SUN.

IN MOIRÉ’S SMALL-BATCH CHOCOLATE, THE TWO FRUITS COME TOGETHER HARMONIOUSLY AS A DISTINCT AND MEMORABLE PAIRING.

MOIRÉ IS ETHICALLY SOURCED, BEAN-TO-BAR CHOCOLATE WITH A COMMITMENT TO PROMOTING AGROECOLOGY. WITH AN EMPHASIS ON FOSTERING DEEP AND MEANINGFUL PARTNERSHIPS WITH FARMERS WHO CONSCIENTIOUSLY PRIORITIZE THE HEALTH OF OUR PLANET, MOIRÉ HOPES TO CONTRIBUTE TO A MORE EQUITABLE FUTURE IN THE SERVICE OF COLLECTIVE LIBERATION FOR ALL LIVING BEINGS.

what do we mean by 'agroecology'?

HOW IS BEAN TO BAR CHOCOLATE MADE?

ONE

HIGHLY SKILLED FARMERS CARE FOR CACAO TREES AND THEIR ECOSYSTEM. EVERY 5-7 MONTHS, CACAO PODS ARE HARVESTED AND THE SEEDS INSIDE THEM (OTHERWISE KNOWN AS CACAO BEANS) ALONG WITH THE PULP ENCASING THEM, ARE TRANSPORTED TO FERMENTING BOXES.

TWO

INSIDE THE FERMENTING BOXES, THE CACAO BEANS' TEMPERATURE BEGINS TO RISE. NATURAL YEASTS AND MICRORGANISMS ARE WORKING THEIR MAGIC ON THE PRECIOUS BEANS AS THEIR FLAVOR DEVELOPS.

THREE

AFTER 7-10 DAYS, THE BEANS ARE REMOVED FROM THE FERMENTATION BOXES AND ARE SPREAD ON TO LARGE TABLES OR SHEETS TO DRY (THIS IS HARDER THEN IT SOUNDS AS INCLEMENT WEATHER CAN DISRUPT THIS DELICATE PROCESS). ONCE FULLY DRIED, BEANS ARE SORTED BY HAND AND LOADED INTO JUTE SACKS FOR TRANSPORT.

FOUR

AFTER A LONG JOURNEY, BEANS ARRIVE AT THE FACTORY AND NEED TO BE SORTED (TO ASSURE NO BROKEN BEANS MAKE IT INTO THE CHOCOLATE). MANY TEST BATCHES ARE PREPARED BEFORE LANDING ON A “ROAST PROFILE” WHERE A VERY SPECIFIC LENGTH OF TIME AND INTENSITY OF HEAT IS DETERMINED TO BRING OUT THE FLAVOR QUALITIES WE WANT TO HIGHLIGHT IN THE CHOCOLATE. AFTER A PATH IS CHOSEN, BEANS ARE LOADED INTO THE ROASTER.

FIVE

AFTER ROASTING, THE BEANS COOL FOR ONE DAY, TO ENSURE ALL RESIDUAL MOISTURE IS GONE, AND THEN NEED TO BE SEPARATED FROM THEIR HUSK. THEY MUST FIRST BE CRACKED, AND THEN THE SHELL NEEDS TO BE WHISKED AWAY IN A PROCESS CALLED WINNOWING. WHAT REMAINS IS THE JUST THE CRACKED BEAN, OTHERWISE KNOWN AS THE COCOA NIB.

SIX

THE NIBS ARE LOADED INTO A 650LB STONE MELANGER WHO'S MASSIVE GRANITE WHEELS GRIND THE NIBS INTO A THICK PASTE. AT THIS POINT, DATE SUGAR AND A MODEST AMOUNT OF FRESHLY PRESSED COCOA BUTTER FROM THE SAME BEANS JOIN THE PARTY.

SEVEN

BETWEEN 2-5 DAYS LATER, THE CHOCOLATE WILL FIND THAT MIRACULOUS INTERSECTION WHERE FLAVOR HAS BEEN HONED AND TAMED AND TEXTURE HAS REACHED SMOOTHE OPERATOR STATUS. VERY CAREFULLY, THE CHOCOLATE IS POURED OFF.

EIGHT

LAST BUT NOT LEAST, THE CHOCOLATE NEEDS TO BE TEMPERED- BY FAR THE MOST ARDUOUS TASK OF THE CHOCOLATE MAKER'S JOURNEY. THIS IS THE ALCHEMICAL PROCESS OF STABLIZING CHOCOLATE THROUGH ALTERING IT'S TEMPERATURE IN ORDER TO ENSURE THAT SHINY, SNAPPY BREAK THAT MAKES CHOCOLATE MELT IN YOUR MOUTH CONSISTENTLY AND DELIGHTFULLY.

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DATE-SWEETENED, SMALL-BATCH, BEAN-TO-BAR CHOCOLATE