Single-Origin Chocolate
Made with just cocoa beans and sugar.
That’s it.
Chocolate for Chocolate’s Sake
T.R. Troublemaker is committed to making chocolate for chocolate’s sake. We source the finest beans we can find and, when it’s possible, directly from the farmers. Since we want to tease out the individual nuances and terroir of each harvest for you, we sort, roast, crack, winnow, grind, and conch, in small batches. The only other ingredient we add is raw organic cane sugar. And just enough to really help the chocolate sing. When we’re done, the chocolate is then left to mature for 30 days to allow the flavors and aromas to develop. Then, we temper the whole batch, mold, and wrap each bar by hand in 99.6% compostable materials. It’s the only way we can make sure that you get to experience the breadth and depth that every harvest has to offer, all the while paying respect to the land that it came from and the people who nurtured it.
We’re Committed
to Chocolate
at Every Step.
Rebellion in Small Batches
What some chocolate makers do out there to chocolate is criminal.
Most of it is over-roasted for the sake of speed and consistency. If any nuance might have survived after that treatment, it gets conched right the heck out. What a shame. Nature gave them a sublime ingredient, and they ruin it. Then they add extra cocoa butter and lecithin to make the ruined chocolate easier to work with, and vanilla to try to cover up their crime.
But we know what they've done. We can taste it in their chocolate.
It’s Criminal
Acts of Rebellion
We believe that the unique nuances in each harvest called "terroir,” unique to the soil in which the chocolate was grown, should be celebrated and showcased and not chased away or hidden. So we go against the convention set by other chocolate makers. We make chocolate the hard way, in small batches and by hand; not the easy way, optimizing the process for uniformity and profit.