Prittie Chocolat
A Most Complex Enjoyment
Maggie Prittie, as known as, “The Chocolate Lady” has been working with and focusing on direct trade, sustainable, single-origin chocolate from the finest regions found in the world. Chocolate is like fine wine, although is not treated as such. Depending on the region and terrior the cacao was procured, the chocolate will yield different aromas.
During this Delightful adventure, Maggie learns and develops relationships with the farmers and tastes Chocolate in it’s pure unadulterated form from all over the world; and now her work and experiences are here to share. Maggie is the Winery of Cocoa. In other words, she ONLY sources cocoa from single origins and work with farmers to offer them the Highest prices for their hard work and yield.
Heirloom Single Origin Chocolate Selection
Some of the Finest Chocolate in the World, Hand Tempered & Presented with a Tasting Sheet & Facts
This luxury assortment includes some of the finest selections of couverture in the world. There are nine 36g bars, 100% Cocoa Nacional, Ecuador; 100% Cocoa Trinitario, Trinidad & Roasted Nacional Cocoa Beans. Read more and view the entire assortment in the images below!
Cru Sauvage Bolivia 68%
The rich, harmonious cacao flavor is complemented by the aromas expressing the freshness of lemon and the fruitiness of grapefruit. The traditional, gentle processing method (60) hours of conching, exquisitely unfolds the prune bouquet and vanilla note. The exceptionally pleasant fruit acidity and the long-lasting finish make the Cru Sauvage Bolivia a unique experience.
Elvesia Dominican Republic 74%
Elvesia Republique Dominicaine 74% Cru Hacienda couverture made of noble cacao from the Hacienda Elvesia. The elegant, rich cacao flavor is entwined with tender tones of black tea and mild tobacco notes.
Usulut’an El Salvador 80%
Usulutan El Salvador is in the southern part of Usuluta (which shares its name with the volcano); you will find Jiquilisco Bay know for its untouched natural beauty and home to the largest abundance of coastal-marine birds in El Salvador. Cocoa was first planted in the luscious sandy loam soil on our supplier’s farm near here about 100 years ago.
Matagalpa Nicaragua 70%
Matagalpa is located in north central Nicaragua near the continental divide between the Pacific Ocean and the Caribbean Sea. This region is increasingly popular with ecotourists because of its beauty and biodiversity. Originally it was home to the Matagalpa Indians whose language was spoken until 1875. This fertile area is known for its great coffee, vegetables, and flowers. This chocolate is made from the cacao of numerous small farms who harvest Trinitario cocoa trees indigenous to the land.
Sambirano Madagascar 68%
Chocolate was introduced into Madagascar in the 1800’s originally on the east coast. It is now grown in the north west Sambirano river region north western Madagascar. Trinitario cocoa, well balanced fruity, a touch of hazelnut and fresh forest berry notes.
Wampusirpi Honduras 72%
Wampusirpi, a small town of les than 2,000 inhabitants, is in a remote jungle area of northeast Honduras on the Patuca River (2nd largest river in Central America). The cacao grown here is a combination of indigenous Trintarios and tree provided by sporadic NGO (Non- governmental agents) efforts to support this region. Our supplier is a philanthropist who is committed to being a reliable buyer in a place where cacao is the Only cash crop.
Maracaibo Venezuela 65%
Intensive flavor experience. The strong cocoa taste is pleasanty supplemented by a licorice note which then transfers into a roasted coffee flavor rounded by a hint of prune. Black tea notes accompanies the slow and intensive finish.
Coucher du Soleil Côte d’Ivoire 72%
Dark , rich, smooth chocolate with a smooth mouth feel. The chocolate flavor is full-bodied throughout with a clean, fresh finish. Provides tremendous chocolate flavor to any dessert without being overpowering. Serves as a base chocolate.
Arriba Ecuador 72%
Esmeraldas is Ecuador’s most northern province and boarders on Columbia. The cacao flavor is enhanced through the intensive coffee and licorice notes, making Arriba an unforgettable experience for the senses, 72 hours of conching gives the smoothest texture.