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.

Turkey tail (Trametes versicolor) is one of the most extensively studied functional mushrooms in the world. Here's what it is, what researchers have looked at, and how it shows up in Moksha chocolate.

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...

In June 2026, Moksha Chocolate hosted a small, intimate Game of Four bean-to-bar tasting and ceremonial cacao experience at Balto Farms in Boulder, Colorado. Here's what guests tasted, what the evening felt like, and how to bring a private tasting to your group.

Maitake (Grifola frondosa) is a savory, deeply umami mushroom with a long history in traditional medicine and an extensive research profile. Here's what it is, what researchers have looked at, and how it shows up in Moksha chocolate.

Discover how Moksha Chocolate's guided tasting experiences transform chocolate into a full multisensory journey—exploring craft, flavor, functional mushrooms, and genuine human connection.

Chaga (Inonotus obliquus) is one of the more unusual fungi in the world, slow-grown on birch trees in cold northern forests and studied extensively for its antioxidant compounds. Here's what it is, what researchers have looked at, and how it shows up in Moksha chocolate.

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 Chocolate has been named a 2026 Good Food Awards Finalist in Chocolate for its Reishi Mushroom Chocolate Squares. Crafted bean-to-bar in Boulder, Colorado, this recognition honors both exceptional flavor and responsible sourcing.

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.