When I learned that ‘Chocolate Vented Tyrant’ was the name of a bird, I decided that it would also become a chocolate bar.
It was my first dark milk chocolate, with a cocoa percentage of 55% and a gentle blaze of chili.
I blend four distinct chocolates to create the complex, layered flavours. It has notes of caramel and smoke and then a warming wave of the chilis comes through.
This bar is created in collaboration with our friends at Hurtberry Farm Inc. Their chili selection was inspired: a Bird’s Eye type chili pepper. They grow these non-commercial peppers from seeds they acquired from a local near a Yagul temple in Oaxaca.
An extraordinary story for an extraordinary chocolate.
Peter and Robin were both born and raised in Newfoundland, but spent most of their 20s and 30s away. Funnily enough, they dated when they were both in high school only to reconnect 20 years later, after each felt the call of home. Peter and Robin began making sea salt in 2011 and incorporated their business in early 2012. Peter perfected his method of salt making at a restaurant in St. John’s where he was working as a chef at the time. Robin, who has a background in fashion and customer service, has shaped the company and brand into what it is today. Peter and Robin began selling their first batches of sea salt at a local farmers market, specialty shops and chefs before relocating to Bonavista in 2017 to make sea salt full time. On any given day, you will find both Peter and Robin busily working away at their production facility on Church Street.
Hurt Berry Farm was founded in 2019 on the principles of quality, Chef made, flavour first, and all natural hot sauces that are not just “hot” for the sake of being hot!
Handcrafted with attention to detail, and also to deliver a memorable spicy experience.
Hurt Berry Farm invites you to “Re-think Hot Sauce” as not just a spicy condiment but as an essential component to elevate your everyday meals and recipes!
dairy
$12.00
