Since the First Batch
A Family Recipe, Grown Up
The Dark Square began in a two-burner kitchen, where cacao was tempered by feel and every bar was numbered by hand. That habit never left us — we still keep a notebook of every batch, its origin, and the person who tempered it.
Today we work directly with three family farms in West Africa and South America, paying well above commodity rate so the cacao — and the people behind it — are treated as the craft they are.
— The Dark Square Kitchen