Greg's Picks: All-Grafted Chocolate Bars

Greg is our Chocolate Sourcerer, and his job is to travel all over the world wherever cacao grows to source the beans we use in our chocolate bars. He says:

"I love all of our chocolate and the diverse producers they represent, but I’m highlighting a set of bars made from grafted trees. These bars show what careful crafting through cross-pollination can achieve in terms of cacao genetics."

Greg's All-Grafted Four-Bar Set includes:

• Hacienda Azul, Costa Rica 2016: "This bar is made with the six clones from CATIE (Costa Rican Agricultural institute). I get hints of sesame, making it almost taste like chocolate-covered halvah to me."
• Cahabón, Guatemala 2017: "These beans are all just one clone, and they’re huge! Their size makes fermentation and drying tricky, but the end result is awesome."
• Costa Esmeraldas, Ecuador 2016: "Working with the clones from Instituto Nacional de Investigaciones Agropecuarias (INIAP) that preserve some of the spectacular Nacional genetics, this bar has incredible and strong aromatics."
• Camino Verde, Ecuador 85% 2017: "Vicente works with cloned cacao from all over Ecuador and centrally ferments and blends it to achieve an amazingly balanced high-percentage bar."

Each Staff Pick collection contains four two-ounce Dandelion Chocolate single-origin chocolate bars tied in a gift-ready bow.