Ever tried chocolate sweetened with honey? The famous Ucayali River Cacao (Peru) is blended here with Raw Honey. It took Cam and Haley 5 years of crafting a recipe they were happy to share but they did it! This bar is made with the early-2020 harvest and has bright fruit and fudge notes.
Cam and Haley first began making bean-to-bar craft chocolate as a hobby in their dorm room. They eventually founded Honeymoon Chocolates in 2016 and decided to make all their bars sweetened solely with raw honey. They are concerned about the decline of the world's honeybees and are also keen to reduce consumption of refined sugar. They purchase their honey directly from beekeepers. As with cacao, this improves traceability and increases the proportion of value to source. Honey is naturally sweeter than cane sugar, has a lower glycaemic index but comes with trace amounts of beneficial enzymes, amino acids, antioxidants, B vitamins, and minerals such as calcium, magnesium and potassium. They give a portion of our proceeds to support honeybee research via The Pollinator Partnership. True to the environmental mission, all their packaging is compostable. See more