Handmade, single-origin dark chocolate bars with just three ingredients.

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Local • Handmade • Single Origin • Bean-to-Bar •
Local • Handmade • Single Origin • Bean-to-Bar •
Local • Handmade • Single Origin • Bean-to-Bar •
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Cocoa pods growing on a cocoa tree

What is single-origin cacao?

Single-origin chocolate is made using beans from a single producer or collective, unlike most mass-produced chocolate.

Like coffee or wine, this highlights the unique flavor characteristics imparted by the climate, soil, processing, fermentation method, and even other foods grown in the area.

View Our Origins
Dominican Republic
Cacao beans from the Communitario Zorzal in Cibao, Dominican Republic.
16.00
-70.6019
Peru
Cacao beans sourced from the Cusco region of Peru.
-13.5320
-71.9675
Tanzania
Cacao beans sourced from Kokoa Kamili Fermentary in Mbingu Village, Tanzania.
-8.19915
36.26815

Just three ingredients

We keep it simple with just three organic ingredients: cacao beans, cane sugar, and cocoa butter. No additives or stabilizers like lecithins, oils, or flavorings. And we make our bars from scratch using nature's finest organic ingredients.

This allows us to highlight the pure, unique flavors imparted by the regions in which the beans are grown.

Chocolate
Organic Cacao Beans
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Organic Cane Sugar
Organic Cocoa Butter
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Our bars

Kokoa Kamili

Beans sourced from Kokoa Kamili Fermentary, Tanzania
Tasting notes of lemon cheesecake, blackberry, walnut and coffee.
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Camino Verde

Beans sourced from Camino Verde in the Urubamba Valley, Cusco
Tasting notes of tobacco, dark fudge and banana.
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Zorzal Estate

Beans sourced from Zorzal Estate in the Dominican Republic
Tasting notes of mexican hot chocolate, caramel, cherries and pine nuts.
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How we produce our bean-to-bar chocolate

We use a six step process, and only three simple ingredients in each of our bars.

Step 1

We roast our single-origin cacao beans

We roast the beans using roasting profiles we've developed to optimally bring out the unique flavors of each origin.

Step 2

Shells are removed from the roasted cacao beans

The beans are placed into a machined called a "winnower" that removes and separates the shells from the cacao nibs inside the bean. We save the shells for use in teas and infusions so there's zero waste.

Step 3

The cacao nibs are moved to a melanger

A melanger is a rotating drum with stone disks that grind the chocolate into a smooth liquid form over a period of 24-48 hours. We add cane sugar halfway through the process, along with a small amount of cocoa butter to ensure consistency.

Step 4

The liquid chocolate is added to a tempering machine

The tempering machine both heats and cools the chocolate to keep it at just the right temperature to perfectly set. This is what gives good chocolate it's characteristic shine and "snap."

Step 5

We pour the tempered chocolate into molds

The molds are shaken to remove air bubbles and fill the crevices. We then place them in the fridge to solidify for 20 minutes before hand wrapping them in foil and our signature boxes.

Step 6

Each bar is hand-wrapped

The solidified bars are removed from the molds and hand-wrapped in foil, then placed into one of our signature boxes.
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About us

Holly Lane Chocolate was founded by two brothers, Jacob and Jonny, who grew up on Holly Lane in Morgantown, West Virginia.

Jacob, our chocolatier, brings his culinary expertise to craft incredible flavors, while Jonny uses his creative background to design and market our products.

Together, they're passionate about creating exciting, high-quality chocolate while supporting their local community. Come taste the magic that started on Holly Lane!

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