At Uncouth Chocolate we always start with hand-sorting and roasting cocoa beans which we have sourced from specific farms and fermenteries around the world. We are passionate about making true bean-to-bar chocolate, and everything we produce is crafted in small batches.

Below you will find our single origin bars, each with a unique taste based on their cocoa origin. Our single origin bars use only two ingredients: cocoa beans and cane sugar (sometimes maple sugar), and all of our bars are plant-based (non-dairy / vegan).

A rotating selection of specialty items such as our frosted cocoa nibs, inclusion bars, chocolate-dipped fruits or nuts, and chocolate bonbons (made with either grass-fed butter OR organic coconut cream) and other small-batch selections often join us on market days.

Come visit us at a farmers market to see our latest treats, or contact us about special orders.

Bold & unrestrained - and definitely uncouth. The beautiful cacao beans grown and harvested by the indigenous Q’eqchi’ Maya farmers of Alta Verapaz are the star of this bar - and they do not need a supporting cast to showcase their delicousness.

You may taste notes of: dried fruits & espresso crema

Ingredients: Cocoa Beans

Cacao from the Kallari growers in Ecuador. Kallari is an association made up of 850 producers, mostly indigenous Kichwa families from 21 communities in the Napo Province of the Ecuadorian Amazon. Cacao is one of many crops they grow in a biodiverse approach. These beans have a rich, earthy note that is best appreciated with a lower sugar content.

You may taste notes of: earthy, floral, cocoa

Ingredients: Cocoa Beans & Unrefined Cane Sugar (organic)

Kokoa Kamili buys wet beans directly from smallholder farmers around the Kilombero Valley in Tanzania. They ferment the beans at their central fermentary. This ensures quality fermentation and drying of the beans.

You may taste notes of: cherry, plum, brownie

Ingredients: Cocoa Beans & Unrefined Cane Sugar (organic)

Cacao Fiji was founded in 2014 to help revive Fiji’s cacao industry. This bar fewatures cacao grown onthe Matasawalevu Cocoa Farm on the island of Vanua Levu.

You may taste notes of: cashew, cocoa & vanilla

Ingredients: Cocoa Beans & Unrefined Cane Sugar (organic)

We adore these juicy cacao beans from La Cooperativa Agraria Cafetalera Pangoa, or CAC Pangoa, in the central rainforest bordering on the Peruvian Amazon.

You may taste notes of: cherry, port, aged balsamic

Ingredients: Cocoa Beans & Unrefined Cane Sugar (organic)

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Cacao from the Sambirano Valley in the north of Madagascar. The cacao from Akesson’s Somia Estate is sought-after for its distinctive fruity notes: think jam and citrus. Somia Estate is certified organic, and the entire plantation is run with solar energy.

You may taste notes of: citrus, berry jam, roasted nuts

Ingredients: Cocoa Beans & Unrefined Cane Sugar (organic)

Cacao from CAC Pangoa farmers in Peru. We wanted to make a bar with a single-origin Canadian sugar that complimented our single-origin cacao beans. After much research, we discovered Cosman & Webb from Quebec. This third-generation family farm sustainably harvests single-forest maple syrup, from which they produce a beautiful maple sugar. We chose to use the cacao from CAC Pangoa because it's bright (almost juicy) fruit notes were not over-powered by the maple sugar. After all, this bar is all about the chocolate.

You may taste notes of: balsamic, cherry, red wine

Ingredients: Cocoa Beans & Maple Sugar (organic)

Our plant-based version of a mocha... in an un-meltable bar! We use the cocoa beans from Tanzania and add a few coffee beans when we grind it up. A touch of dried coconut mellows out the bar, adding a note of creaminess. Voila! A mocha that you can carry in your bag.

You may taste notes of: chocolate, coffee, caramel, coconut

Ingredients: Cocoa Beans, Unrefined Cane Sugar (organic), Coffee Beans, Dried Coconut