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Single Origin Chocolate Collection Gift Set

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Description

One ingredient, a world of flavor. This collection explores the character of cocoa from Ecuador, Belize, Colombia, and the Dominican Republic, with two creative additions featuring Maine Maple Sugar and Flaky Sea Salt. From bright and fruity to deep and complex, each bar tells a different story of its origin.

Crafted bean to bar in Bend, Oregon, this collection is made for the curious chocolate lover.

Thoughtfully packaged in a gift box and finished with a ribbon.

What's Inside

  • Camino Verde | Ecuador 70%

  • Maya Mountain | Belize 75%

  • La Cueva del Oso | Colombia 70%

  • Zorzal | Dominican Republic 70%

  • Maine Maple Sugar | Dominican Republic 70%

  • Flaky Sea Salt | Dominican Republic 70%

Six full-size 1.75 oz chocolate bars.

Seahorse Chocolate joined 1% for the Planet to back up our values with action. Through this membership, we donate one percent of our annual sales to groups working to protect biodiversity and build climate resilience in cocoa landscapes. This commitment gives us the chance to support the people and organizations doing critical on-the-ground work where cocoa is grown.
Cacao is especially well-suited to play a key role in climate and biodiversity solutions. When grown in diverse agroforestry systems, it can support healthy ecosystems, store carbon, retain water, and help protect soil, all while offering a profitable crop for smallholder farmers. These working landscapes are essential to meeting global conservation goals. Through 1% for the Planet, we’re investing in the future of cocoa and the landscapes that make great chocolate possible. We’ll be sharing more soon about the projects we support through our newsletter, so join us here for updates.

Chocolate is coming your way. See our Shipping Policy for the details.

The Seahorse Promise

At Seahorse, we are bean-to-bar chocolate makers working towards three guiding goals:

to be leaders in cocoa sustainability

to be excellent partners at every step of our supply chain

to keep making the best chocolate we’ve ever tasted

How do we make better chocolate?