Chocolate,the way you remember it.

Small batches of single-origin cacao, roasted, ground and tempered in a home kitchen in North Beach.

About

A Cincotti Chocolate Co. 72% dark chocolate bar

Somewhere along the way, chocolate stopped feeling special. Cincotti is an attempt to bring that back: single-origin bars, made in small batches in North Beach, San Francisco, with the snap and slow melt that made chocolate magic in the first place.

Every bar is made start to finish in the neighborhood it’s sold in.

Process

Roast
The cacao beans are roasted in small batches, to bring out their flavor and loosen their shells.
Winnow
The roasted beans are cracked open and their papery shells blown away, leaving only the nibs.
Grind
The nibs are ground slowly, until the chocolate turns smooth and glossy.
Temper
The chocolate is warmed and cooled with care. This gives every bar its shine and its snap.
Wrap
Each bar is wrapped by hand in gold foil and paper. The green band goes on last. It’s my seal, and the bar is finished only once it’s in place. Slide it off, and it’s yours.