The beans for this bar come from a remote part of north-eastern Honduras, accessible only by two day’s journey via canoe. While not certified organic, the beans are grown according to traditional farming practices without the use of any chemicals. Directly traded through Biosphere, the farmers received premiums well above market minimums (nearly double) and only the very best beans were accepted.
The chocolate is earthy and deep with a malty, almost mocha-like finish.
Like many businesses do, Crow & Moss began in a basement.
One day, driving home from work, owner Mike Davies was overcome by the desire to learn how to make craft chocolate. It was a sudden and all encompassing feeling, a life changing moment -- and one he knew he couldn't ignore. Over the next few months, he put together his initial set up (a small coffee roaster, a Champion juicer for cracking and pre-refining, a Diamond melanger, a small tempering machine and a neon pink hair dryer for winnowing that he stole from his wife) and got to work. It was a rabbit hole he never crawled back out of (his wife has since had to get a new hair dryer).
Now, Crow & Moss is making artisan chocolate in one hundred pound batches in our 2000 square foot factory in Petoskey, trying to bring out unique and true-to-bean flavor experiences to share with chocolate lovers through the midwest.
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