Somerville Chocolate started in the home kitchen of Eric Parkes as both a labor of love and a quest to better understand (and master) the art of chocolate making. We signed up to get monthly deliveries of his chocolate experiments and learned along with him by way of his detailed notes on topics ranging from cacao sourcing, fermentation, roasting, sugar content, conching and tempering. After several months perfecting a few recipes, he was happy to let us start selling them in our shops.
Hawaii is the source of the only commercially available cacao grown in the United States. The high cocoa butter content of this cacao and flavors of honey, malt, and classic cocoa result in a very smooth chocolate, making it accessible for people who think they don't like dark chocolate.
