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Most of the world's chocolate is made with some percentage of rotten cacao. Not ours. 16 years ago, our company's founders, Brian Horsley and Dan Pearson, were working in the northern Peruvian jungle, attempting to source bananas, when they came across cacao trees. On a whim, Dan called the USDA genetics testing lab in Maryland to see if they could help do genetic testing on the cacao of that region. The USDA agreed and when the results came back, the USDA informed my dad and brother that they had rediscovered a thought to be extinct variety of cacao called Pure Nacional. Pure Nacional was used to make the finest chocolates throughout Europe until it was thought to have been entirely wiped out by disease in the early 1900’s. So, Brian did what any reasonable person would do. He moved out to the jungle for 10 years to build and run our cacao processing facility and live with cacao farmers. It took him two and a half years to learn all the little details that go into making a world class chocolate. One of those steps is separating out rotten cacao from, clean, pristine, perfectly ripe cacao. Cacao is a fruit and if you wait too long to harvest it, it will rot. As a service to our cacao farm partners, we buy and transport the separated rotten cacao, and in town we sell it to industrial cacao buyers. And then it goes into the cheap, industrially produced chocolate you see all over the place. It stands to reason that chocolate made with poorly processed, r

World class chocolate requires extreme attention to detail right from the very start. Very few people in the chocolate industry are as meticulous as my brother Brian (the guy in the video). My name is Adam. I'm one of the owners too. For more than a decade, Brian lived full time in a small Peruvian jungle town buying a thought to be extinct variety of cacao from about 500 small farm families and running our family-owned processing facility. The cacao was used to make a high-end chocolate for 5-star restaurants and chocolatiers for most of our company's history. It wasn't available directly to the public. Not only was the chocolate delicious, but the cacao was called "an unprecedented discovery" by the lead geneticist at the USDA. The type of cacao that grows naturally in the canyon where we operate was thought to have been completely wiped out by disease 120 years ago. We voluntarily pay 10 times fair trade premiums to the farmers we work with, which we can do because we cut out about 7 players from the supply chain by buying and selling direct. In 2020, when the pandemic hit and restaurants got shut down, we started selling chocolate online to the public for the first time ever. It has been awesome! We now have thousands of 5 star reviews! Thankfully it worked out because we were on the verge of going under. Our chocolate is only available online through us and in our two small shops in Washington state. It isn't available in any stores. That elimin

To make great chocolate, we floated a rare variety of Peruvian cacao across the Chinchipe river for 8 long years... Seven years ago, the Peruvian government put a bridge over this river and that made life a lot easier on everybody. For a long, long time, more than decade, one of our founders lived out in a small jungle town buying a thought to be extinct variety of cacao from about 500 small cacao farm families. The cacao was used to make a high end chocolate for 5 star restaurants and world renowned chocolatiers. Not only was the chocolate delicious, but the cacao was called "an unprecedented discovery" by the lead geneticist at the USDA. The type of cacao that grows naturally in the canyon was thought to have been completely wiped out by disease 120 years ago. We voluntarily pay 10 times fair trade premiums to the farmers we work with, and over the last 20 years doing business in Peru, we have become a Peruvian-American family. We're American, our wives are Peruvian. In 2020, when the pandemic hit and restaurants got shut down, we started selling chocolate online to the public for the first time ever. It has been awesome! We now have thousands of 5 star reviews! Thankfully it worked out because we were on the verge of going under. So much better than being a wholesaler. The good thing is that our economics were based on wholesaling and that is why you can get a world renowned chocolate for less than the price of a mid range bar of chocolate at the grocer

It took us 3 years in the Peruvian jungle to learn that this processing step leads to better tasting chocolate... The gentleman in this picture is doing what we call "juicing" freshly harvested cacao. More than 15 years ago, the USDA informed my dad and brother that they had rediscovered a thought to be extinct variety of cacao growing in the northern Peruvian jungle... So, my brother did what any reasonable person would do... He moved out to the jungle for a decade to build and run a cacao processing facility and live with cacao farmers. It took my bro two years to get half way decent at fermenting cacao and in year three, we figured out that "juicing" cacao helps get off a lot of the liquid that surrounds cacao in the pod. With less liquid, we got a more complete ferment which leads to more delicious chocolate. For 11 years, our chocolate was only available to elite pastry chefs and chocolatiers......in about 30 countries. But in 2020, we made the decision to start selling our chocolate online and phase out of our wholesale business. By cutting out middle men, buying cacao direct from cacao farmers, and selling chocolate direct online, we have been able to pay our cacao farm partners around 10 times Fairtrade premiums while still being able to sell our chocolate for very fair prices to our wonderful customers. We offer and excellent 36% milk chocolate online, to go along with our signature 68% dark chocolate. We also have a bunch of excellent unique confe

It took us 3 years in the Peruvian jungle to learn that this processing step leads to better tasting chocolate... The gentleman in this picture is doing what we call "juicing" freshly harvested cacao. More than 15 years ago, the USDA informed my dad and brother that they had rediscovered a thought to be extinct variety of cacao growing in the northern Peruvian jungle... So, my brother did what any reasonable person would do... He moved out to the jungle for a decade to build and run a cacao processing facility and live with cacao farmers. It took my bro two years to get half way decent at fermenting cacao and in year three, we figured out that "juicing" cacao helps get off a lot of the liquid that surrounds cacao in the pod. With less liquid, we got a more complete ferment which leads to more delicious chocolate. For 11 years, our chocolate was only available to elite pastry chefs and chocolatiers......in about 30 countries. But in 2020, we made the decision to start selling our chocolate online and phase out of our wholesale business. By cutting out middle men, buying cacao direct from cacao farmers, and selling chocolate direct online, we have been able to pay our cacao farm partners around 10 times Fairtrade premiums while still being able to sell our chocolate for very fair prices to our wonderful customers. We offer and excellent 36% milk chocolate online, to go along with our signature 68% dark chocolate. We also have a bunch of excellent unique confe

These are the cleanest ingredient dark chocolate nut butters on the market. Just our delicious, award-winning, Fortunato No. 4 68% dark chocolate and conscientiously sourced peanuts and almonds. Because this product can't be heat damaged, we offer a 100% unconditional money-back guarantee. If you don't absolutely love this product for any reason whatsoever, simply contact us for a full refund. *You can view the heavy metal testing on our cacao here, https://fortunatochocolate.com/pages/faq. Long story short, we test every lot of our cacao, and our chocolate is free of toxic heavy metals. It is named after Nery, the wife of one of our company's owners. She came up with the idea and the recipe. No weird oils. No added sugar, just what is already in the dark chocolate. These are some of our favorite products of all time. It is safe to ship in the heat and comes in a reusable 10-ounce glass jar. Before buying our chocolate nut butters, you may want to find a good hiding place in your house. If your family tastes it, it might disappear very quickly. When the temperature gets cold, our chocolate nut butters can harden because we use real chocolate and don't add oil. Here are some tips to make it soften. You can quickly melt the chocolate nut butter by scooping it into a bowl and microwaving it gently. Or if you'd like to melt a larger amount, simply put the jar into a bowl of hot water. If you only need a little for spreading, heat a metal knife or spoon t

These are the cleanest ingredient dark chocolate nut butters on the market. Just our delicious, award-winning, Fortunato No. 4 68% dark chocolate and conscientiously sourced peanuts and almonds. *You can view the heavy metal testing on our cacao here, https://fortunatochocolate.com/pages/faq. Long story short, we test every lot of our cacao, and our chocolate is free of toxic heavy metals. It is named after Nery, the wife of one of our company's owners. She came up with the idea and the recipe. No weird oils. No added sugar, just what is already in the dark chocolate. These are some of our favorite products of all time. It is safe to ship in the heat and comes in a reusable 10-ounce glass jar. Because this product can't be heat damaged, we offer a 100% unconditional money-back guarantee. If you don't absolutely love this product for any reason whatsoever, simply contact us for a full refund. Before buying our chocolate nut butters, you may want to find a good hiding place in your house. If your family tastes it, it might disappear very quickly. When the temperature gets cold, our chocolate nut butters can harden because we use real chocolate and don't add oil. Here are some tips to make it soften. You can quickly melt the chocolate nut butter by scooping it into a bowl and microwaving it gently. Or if you'd like to melt a larger amount, simply put the jar into a bowl of hot water. If you only need a little for spreading, heat a metal knife or spoon t

Fortunato No. 4 chocolate, made with rare cocoa beans from the Peruvian jungle, has only been available to exclusive pastry chefs and chocolatiers for over a decade. Now available to the public for the first time. Receive FREE shipping on orders of $49 or more!

This is the cleanest ingredient dark chocolate peanut butter on the market. Just our delicious, award-winning, Fortunato No. 4 68% dark chocolate and conscientiously sourced peanuts. *You can view the heavy metal testing on our cacao here, https://fortunatochocolate.com/pages/faq. Long story short, we test every lot of our cacao, and our chocolate is free of toxic heavy metals. It is named after Nery, the wife of one of our company's owners. She came up with the idea and the recipe. No weird oils. No added sugar, just what is already in the dark chocolate. It is truly one of our favorite products of all time. It is safe to ship in the heat and comes in a reusable 10-ounce glass jar. Because this product can't be heat damaged, we offer a 100% unconditional money-back guarantee. If you don't absolutely love this product for any reason whatsoever, simply contact us for a full refund. Before buying our chocolate peanut butter, you may want to find a good hiding place in your house. If your family tastes it, it might disappear very quickly. When the temperature gets cold, our chocolate peanut butter can harden because we use real chocolate and don't add oil. Here are some tips to make it soften. You can quickly melt the chocolate nut butter by scooping it into a bowl and microwaving it gently. Or if you'd like to melt a larger amount, simply put the jar into a bowl of hot water. If you only need a little for spreading, heat a metal knife or spoon then use