Toffees and Brittles
The irresistible buttery or sugary crunch layered between or coated with single estate chocolate is what you are after here. Messy and delightful, one bite is never enough!
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Pecan Toffee Crunch | 65% Dark Chocolate Butter Toffee with Toasted Pecans | Artisan Trinidad Confection -
Hazelnut Coffee Toffee | Milk Chocolate Coffee Butter Toffee with Toasted Hazelnuts | Artisan Trinidad Confection -
Coconut Nib Brittle | Dark Chocolate Coconut Brittle with Cocoa Nibs | Artisan Trinidad Confection -
Brazil Nut Nib Toffee | Dark Chocolate Butter Toffee with Brazil Nuts & Cocoa Nibs | Artisan Trinidad Confection
Direct Sourcing
Starting with our family’s Rancho Quemado Estate in 2008, we have always enjoyed meeting new farmers and connecting directly with the people who actually harvest, ferment and dry the cocoa we use in our chocolate. In the early days we used to exchange cocoa beans with chocolate made and branded for co-operatives like Montserrat Cocoa Farmer Co-op in Gran Couva or family estates like the Stollmeyer’s La Deseada in Santa Cruz. However, we now engage with many more farmers, some managing just about 5 acres like Anand Narine to others with larger facilities who also export, like Gewan Gangaram in Rio Claro.
We keep communication open and direct so we can learn from each other to keep Trinidad and Tobago’s cocoa industry from soil to chocolate at a premium.