News & Blog from Moksha Chocolate

A step-by-step guide to preparing ceremonial cacao powder at home, plus what makes single-origin Criollo cacao from Shanao, Peru worth knowing about.

Semuliki Forest cacao grows in Uganda's Bundibugyo District, along the Albertine Rift Valley. Here's what makes it distinctive, how it compares to other single-origin bars, and why the same bean shows up in three different Moksha products.

If you live in Colorado, you know the smell. Some summer mornings, you open the door and the air already feels wrong. The mountains look soft around the edges. The...

Moksha Chocolate offers guided single-origin chocolate tasting workshops for corporate teams across the Front Range, including Denver, Boulder, Louisville, and Longmont. The Game of Four tasting format is a hands-on, educational experience that works for team events, offsites, and celebrations.

Moksha Chocolate hosted a series of guided craft pairings in Boulder, Colorado, exploring how five single-origin bars interact with curated teas, whiskeys, and wines. Here is a full recap of every pairing, the flavor notes, and what made each combination work.

Moksha Ceremonial Cacao Powder is made from single-origin Criollo cacao beans from San Martin, Peru. Minimally processed and non-alkalized, it retains the natural flavor complexity of the bean. Here is what makes it different from grocery store cocoa powder and how it is made.

A recent Consumer Reports article raised questions about minerals in chocolate, especially cadmium and lead. While these elements naturally occur in soil and appear in many nutritious foods, current research shows minimal risk when chocolate is enjoyed in moderation. Moksha partners with organic farms that follow rigorous testing standards, so you can feel confident in the purity and quality of every bar we craft.

Celebrate Colorado’s harvest season with Moksha’s Pueblo Chile Dark Chocolate, a small-batch, bean-to-bar creation handcrafted in Boulder. Made with locally grown Pueblo chiles and rich 70% Zorzal cacao, this bar captures the perfect balance of heat, sweetness, and depth.

Moksha's Summit Reserve squares combine 80% single-origin cacao from Zorzal Estate with Lion's Mane and Cordyceps. Here is what goes into them, how they taste, and how to work them into a morning routine.

Cacao goes through a precise sequence of steps before it becomes chocolate: harvesting, fermentation, drying, and shipping. Each stage shapes the final flavor. Here is what happens at each step and why it matters for craft chocolate.

Craft chocolate starts with a single cacao bean and ends with a finished bar. Here is how Moksha Chocolate makes it, step by step, from sorting and roasting to grinding, tempering, and molding.