We couldn't be happier to announce the long awaited return of Cacao Prieto to The Chocolate Project.
Started by Dan Prieto Preston in an old red brick warehouse in Brooklyn NY about 10 years ago, Cacao Prieto uses beans from the family farm, Coralina Estates, located in the Dominican Republic. All of the cacao, flavouring agents, and even their sugar are organically farmed and produced in the DR. The bars are made in the NY warehouse, which is also a distillery producing spirits from Dominican fruits – including cacao!
In recent years Dan has turned the chocolate making over to Roger Rodriguez and Jennie Muoio, two choco-geeks who rose up through the production ranks and have now taken an already excellent bar to new heights.
Their straight-up 72% dark bar is an absolute masterpiece of fine chocolate making and one of the most popular bars we have ever sold. We will be carrying that one as well as a number of interesting flavoured variations on that base chocolate. Visit their website for a preview and tour, including great pictures of the farm.