For over ten years, founder Tom Seeley, has been perfecting the chocolate process starting with small batches at his home in Bend, OR for friends and family. With a love for dark chocolate and a final product that was well received, Black Sheep Chocolate was born. Tom then decided to expand the business, and to keep it in the family, and brought on his nephew Eric Wojta and his wife Rachel. Rachel and Eric live in Madison, WI which will allow for a new market for expansion and let more people fall in love with Black Sheep Chocolate!
Striving to make the best single-origin dark chocolate. Currently offering chocolate bars from 5 different countries that come with their own unique flavor profiles. All cacao beans are certified transparent fair-trade. New packaging is biodegradable and the inner sleeve is home-compostable.
The beans are first harvested at the cacao farm and undergo a fermentation process. After fermentation, the beans are dried and shipped to a co-op called Uncommon Cacao. Once we receive the cacao beans, they are sorted and roasted. Roasting helps the beans develop their flavor and removes any acid remaining from fermentation process. After roasting, the beans are cracked and winnowed to remove the shells, and nibs of cacao are left. The next step is the melanger. The melanger is a machine that grinds the beans down to small particles that give a smoother texture. Next, the now liquid chocolate is tempered and poured into molds. After a little bit of cooling, the new bars are packaged and ready to enjoy!