Frequently Asked Questions

Single-origin means the cacao beans in each bar come from one specific farm or geographic region. This preserves the unique terroir-driven flavor profile, much like a fine wine. Our beans are never blended, so you taste the exact character of that soil, climate, and variety.

All of our dark chocolate bars (70% and above) are 100% vegan and dairy-free. Our milk and white chocolate varieties contain organic dairy from local pastured farms. Each product is clearly labeled, and we maintain strict allergen protocols in our craft kitchen.

Cacao percentage indicates the proportion of cacao solids and cacao butter. Lower percentages (45-60%) offer sweeter, creamier profiles ideal for pairing with fruits or coffee. Higher percentages (75-85%) deliver intense, complex notes with less sweetness, perfect for purists and slow tasting. We recommend starting with 65% if you're exploring fine chocolate for the first time.

Absolutely not. Our bars contain only cacao mass, cacao butter, and organic cane sugar. For inclusions (like sea salt, chili, or matcha), we use whole-food ingredients. No vanilla extract, lecithin, or artificial flavorings are ever added.

Our primary estate is located in Ecuador's Napo Valley, at an elevation of 450–600 meters above sea level. We also partner with select smallholder farms in Venezuela's Chuao region and Madagascar's Sambirano Valley, maintaining full traceability from pod to bar.

We operate on a direct-trade model, paying 30–50% above Fair Trade premiums. Every farm worker receives living wages, healthcare, education stipends for their children, and profit-sharing dividends annually. We also prohibit child labor and enforce strict safety standards.

Beans are hand-harvested at peak ripeness, then fermented in cedar boxes for 6–7 days to develop flavor precursors. After sun-drying, we roast in small batches at precise temperatures (120°C–140°C) to preserve delicate aromatic compounds. This slow, controlled process is what gives our chocolate its signature complexity.

Our farm runs on 100% solar and hydro power. We offset remaining emissions through certified reforestation projects in the Amazon basin and use biodegradable, compostable packaging. Our annual sustainability report is publicly available for full transparency.

We ship worldwide. Domestic orders (US/Canada) arrive in 3–5 business days. International shipping takes 7–14 business days depending on customs. All orders include tracking and are shipped in temperature-controlled, insulated packaging to protect quality.

Yes! We offer free standard shipping on all orders over $50. For orders under $50, flat-rate shipping is $8.50 within North America and $18 internationally.

Due to the perishable nature of chocolate, we cannot accept returns on opened products. If your order arrives damaged, melted, or defective, please contact us within 48 hours with photos. We will issue a full refund or replacement immediately, no questions asked.

Absolutely. We partner with acclaimed chefs, boutique hotels, and specialty food retailers. We offer customized blending, private labeling, and chef-grade couverture chocolate. Visit our Wholesale Portal or email trade@terroircocoa.com to get started.

Standard wholesale MOQ is 50 cases (200 bars). For custom formulations or private label runs, MOQ is 100 cases. We offer tiered pricing based on volume and recurring order commitments.

Yes. Our sourcing team works directly with farms across South America, Africa, and Southeast Asia. We can secure exclusive lots of rare varietals like Porcelana, Criollo, or rare Malagasy red cocoa, tailored to your culinary vision.

Store in a cool, dry place between 60–68°F (15–20°C), away from direct sunlight and strong odors. Avoid refrigeration unless necessary, as condensation can cause sugar bloom. Properly stored, our chocolate maintains peak quality for 12–18 months.

Bloom is a harmless white or grayish coating that forms when cocoa butter or sugar migrates to the surface due to temperature fluctuations. It doesn't affect safety or taste, only texture and appearance. Simply let it melt slowly in your palm for the best experience.

Break off a square and let it rest on your tongue for 30–60 seconds without chewing. Notice the aroma first, then let it melt to release flavor layers. Pair with complementary beverages like black tea, stout beer, or aged whiskey. Avoid drinking water immediately before tasting, as it numbs flavor receptors.