Honeymoon Chocolates officially began in a dorm room kitchen when Co-Founders Cam and Haley first began making bean-to-bar craft chocolate as a hobby. Honeymoon was founded in 2016 and specializes in bean-to-bar craft chocolate sweetened solely with raw honey. Our first and foremost reason for making chocolate is to address the decreasing supply of cacao and decline of honeybees worldwide. Secondary to us (but just as important) is to allow our consumers to remove refined sugar from their favorite foods. A few positives in using honey compared to traditional cane sugar include a roughly 1.5 time multiple in sweetness (which decrease overall caloric content by 20 calories for a 2.5 oz. bar), a lower glycemic index, and trace amounts of beneficial enzymes, amino acids, antioxidants, B vitamins, and minerals such as calcium, magnesium, and potassium. Not only do we give a portion of our proceeds to support honeybee research, but we also purchase directly from beekeepers which allows us to support apiarists. 

The idea is to minimize mistakes and maximize quality. To begin each batch we use cacao from a few different origins- Peru, Haiti, Belize, and Uganda. All of our cacao is sourced either transparently or directly via Meridian and Uncommon Cacao. Processing our cacao begins with roasting. We develop different recipes for roasting each origin and harvest to bring out the best flavors. The beans are then cracked into nibs and the husk is removed. The husks are used in our chocolate tea, and the nibs go into our stone-wheel melangers for approximately 48 hours. Once our cacao has been stone-ground, we temper, mold, and hand-package our bars. Our packaging is 100% compostable- which includes sugar cane labels and sustainable paper stock for our wrappers.


Honeymoon Chocolates officially began in a dorm room kitchen when Co-Founders Cam and Haley first began making bean-to-bar craft chocolate as a hobby. Honeymoon was founded in 2016 and specializes in bean-to-bar craft chocolate sweetened solely with raw honey. Our first and foremost reason for making chocolate is to address the decreasing supply of cacao and decline of honeybees worldwide. Secondary to us (but just as important) is to allow our consumers to remove refined sugar from their favorite foods. A few positives in using honey compared to traditional cane sugar include a roughly 1.5 time multiple in sweetness (which decrease overall caloric content by 20 calories for a 2.5 oz. bar), a lower glycemic index, and trace amounts of beneficial enzymes, amino acids, antioxidants, B vitamins, and minerals such as calcium, magnesium, and potassium. Not only do we give a portion of our proceeds to support honeybee research, but we also purchase directly from beekeepers which allows us to support apiarists. 
The idea is to minimize mistakes and maximize quality. To begin each batch we use cacao from a few different origins- Peru, Haiti, Belize, and Uganda. All of our cacao is sourced either transparently or directly via Meridian and Uncommon Cacao. Processing our cacao begins with roasting. We develop different recipes for roasting each origin and harvest to bring out the best flavors. The beans are then cracked into nibs and the husk is removed. The husks are used in our chocolate tea, and the nibs go into our stone-wheel melangers for approximately 48 hours. Once our cacao has been stone-ground, we temper, mold, and hand-package our bars. Our packaging is 100% compostable- which includes sugar cane labels and sustainable paper stock for our wrappers.





Honeymoon Chocolates

All bars use single-origin cacao from their respective country and raw honey from Missouri. This subscription includes four 70% Raspberry Chocolate bars!

Honeymoon Dark Raspberry 4-Pack Monthly

We taste Raspberry Dark Chocolate Flourless Cake. What will you taste?

Enjoy 6 of our best-selling chocolate bars! This 2.2 oz. bar is a fan favorite! We mastered a blend of 70% Maya Mountain Belize Cacao, added in Pure Raspberries and then Raw Honey. While the 70% Belize base boasts strong flavors of Mocha, this bar has an additional raspberry zing. Our Raspberry Bar is free of refined sugar, soy, dairy, and gluten.
All cacao used for this bar is sourced at a $3.15/kg farmgate price from Maya Mountain Cacao in Belize.

"Founded in 2010, Maya Mountain Cacao (MMC) put Belize on the craft chocolate map as a pioneer in the centralized fermentery social enterprise model, and the first exporter in the country to produce high-quality, centrally-fermented cacao for the U.S. craft chocolate market. MMC works with 350+ certified organic smallholder cacao farming families in the Toledo and South Stann Creek districts, most of whom are indigenous Q’eqchi’ and Mopan Maya and who have been producing cacao for generations. MMC’s 100% Belizean Maya team centrally processes all cacao at a post-harvest facility where three unique stages of sun drying create optimal flavor. MMC was awarded an Heirloom Cacao Preservation (HCP) designation in 2014, and through genetic testing we know that the majority of cacao cultivated by families in the MMC farmer network are Amelonado-dominant hybrids and other Upper Amazon Forastero hybrids. MMC is focused on being a sustainable, long term and transparent partner to farmers and producing uniquely delicious and sweet cacao that creates real positive impact for the communities of southern Belize. The beans carefully produced by the farmers in Maya Mountain Cacao’s network and fermented by our team offer consistent, rich flavor notes of honey, pineapple, raisin, tobacco, and fudge." (Uncommoncacao.com)

All packaging for this 2.2 oz. bar is compostable. Honeymoon pledges to make an annual donation with each purchase to honeybee research via The Pollinator Partnership- see the back wrapper for more information on how to help save the bees!

This bar is made with only the finest natural ingredients- Organic Belizean Cacao, Raw Wildflower Honey, Organic Peruvian Cacao Butter, and Organic Raspberry.