70% Sweet Spot Single-Origin Dark Chocolate V2 (3 Full-Size Bars)

70% is where things get interesting. Not too sweet. Not aggressively bitter. Just enough cacao to show personality — and just enough sugar to keep it balanced.

This collection brings together three 70% dark chocolate bars, two of them award-winning, and one that didn’t win anything — except my full attention at the Northwest Chocolate Festival.

Because here’s the truth: awards are helpful. They signal quality. But they’re not the whole story. Sometimes the most compelling chocolate doesn’t come with a medal. It comes with character.

Why 70%?

70% is often considered the “sweet spot” in dark chocolate. It’s high enough in cacao to reveal origin, showcase roasting style, and express nuance. 

If you’re trying to eat better chocolate — or understand what makes craft chocolate different — this percentage is one of the best places to start.

What’s Included

You’ll explore three chocolate makers using cacao beans from three different regions. See how the different beans and style of chocolate making affects the taste.

Sweets Escalier 70% Ecuador Arriba
(2024 Silver Academy of Chocolate)

Ingredients: cacao beans (Ecuador), cane sugar, cocoa butter. (The surface may turn white over time or if melted. This is due to separation of oil and sugar and does not post a health risk.) Store at 18C to 20C. Refrigerate after opening. Manufactured in a facility that processes bananas, peaches, and apples. (Double check translation if you have allergy concerns.)

AO Cacao 70% Milne Bay Papau New Guinea
This up-and-coming artisanal chocolate maker from New Zealand has a Michelin-star background and deep roots in the Pacific.

Orinoco 70% Patanemo, Venezuela
(2023 Silver Americas Intl Chocolate Awards)

Why It Costs More Than Grocery Store Chocolate

These bars are:

• Made in small batches

• Sourced directly and transparently from cacao producers

• Crafted to highlight flavor, not hide it with sugar, vanilla, or other additives

• Often limited edition and rarely available outside their country of origin

You’re paying for quality, craftsmanship, and cacao that’s been treated with respect—from farm to bar. And the good news? You don’t need to eat much to be satisfied.

A Quick Note on Ingredients & Shipping

I source top-quality chocolate from around the world, many of which are limited release or difficult to find outside their home country. Please see individual packaging for ingredients and allergen information. (I've used Google translate, so double check the translation if you have ingredient concerns.)

Disclaimer: These are unopened products purchased directly from the manufacturers. While I store and ship chocolate at appropriate temperatures, I do not personally guarantee the quality of each individual bar. (I typically sample the chocolate before purchasing multiple bars).

I do everything I can to ensure your chocolate arrives in great condition. If you notice any whitish discoloration, this is sugar bloom, caused by temperature or humidity changes. It may affect texture but not flavor.

Due to the sensitive nature of chocolate, all sales are final and returns are not accepted.