Producer

During the American industrial era, food production was streamlined, ushering in cheaper, milder-tasting, mass-produced chocolate. Unlike chocolate in its earlier incarnation, when much more of the cacao bean was present, today’s mass-marketed product needs only about 10% cacao beans and cocoa butter to be considered chocolate. Very similar to the coffee and beer industries of the time, cheaper ingredients and additives became the norm in chocolate available in stores and restaurants. Sadly, as the chocolate industry grew, the unique, robust, specialty flavor profiles inherent in cacao beans and other natural ingredients all but vanished.
At Loon Chocolate, we think differently! We want you to taste the subtle, savory, and sweet differences our chocolate offers and celebrate all types of chocolate from around the world—one bar at a time. We hope you enjoy our small-batch chocolate made in New Hampshire!