From our cacao plantations in Ecuador's volcanic highlands to your table โ every bar is a journey through terroir, tradition, and three generations of craft.
Bold, intense flavors of dark berry and toasted almond with a velvety finish. Our flagship bar.
Rare, complex notes of red wine, cedar, and caramel. A collector's edition from heritage trees.
Bright citrus and red fruit notes in a creamy milk chocolate. A tropical symphony in every bite.
Naturally pink chocolate with wild berry tartness and smooth, sweet creaminess. Naturally colored.
Ceremonial-grade Japanese matcha swirled through silky Ecuadorian white chocolate. Umami delight.
Six miniature bars from our world tour. A tasting journey across the globe's finest cacao regions.
Hand-made caramel with Maldon sea salt embedded in smooth 70% dark chocolate. Pure indulgence.
Our most intense expression. Floral, smoky, with hints of espresso and dried fig. For the connoisseur.
International chocolate competitions
Founded in 1987 by Mateo Delacroix on a modest plot of 50 cacao trees in Ecuador's Napo Valley, Terroir Cocoa has grown into a 200-acre estate renowned for producing some of the world's finest single-origin cacao.
We believe the finest chocolate starts in the soil. Our volcanic terroir โ rich in minerals and blessed by year-round mist โ combined with traditional farming methods passed down through three generations, produces beans with complexity and depth unmatched in the world.
Every step, from hand-pollination to final tempering, is guided by patience and an obsessive commitment to quality.
Every step guided by patience, precision, and three generations of expertise.
Our cacao trees grow in rich volcanic soil at optimal elevations. We cultivate 20+ fine-flavor varieties, selecting the perfect clones for each microclimate.
Only ripe pods are hand-selected and carefully cut. Each harvest happens at peak ripeness for optimal flavor precursors.
Beans ferment in wooden boxes for 6-7 days. This crucial stage develops the complex flavor compounds that define our chocolate's character.
Naturally sun-dried then slowly roasted in small batches at precisely controlled temperatures to unlock each origin's unique profile.
A 72-hour conching process refines texture. Careful tempering achieves that perfect snap, marble shine, and melt-on-the-tongue finish.
We nurture ecosystems, empower communities, and protect the planet.
Our farm operates on 100% renewable energy with comprehensive carbon offsets for the entire supply chain.
For every tree harvested, we plant five more. Over 250,000 trees planted since our founding in 1987.
Rainwater harvesting captures 2M gallons annually โ giving more back to the community than we use.
We provide education, healthcare, and living wages. Every member of our farming family shares equitably in our success.
The Dark 85% completely changed my understanding of what chocolate can be. It's not sweet โ it's an experience. Complex, nuanced, utterly mesmerizing.
I've sourced chocolate from around the world. Terroir Cocoa stands in a league of its own. The Single Estate Reserve is a work of art you can eat.
The Explorer's Box was the perfect gift. My wife said it tasted like visiting a different country with every bar. Absolutely remarkable quality.