Bean-to-bar chocolate makers, like Ritual from Salt Lake City, Utah, travel the world to source the exact cacao beans they want direct from the grower. Then they roast and process those beans into chocolate. That's a big difference from the industry standard, which is to buy bulk chocolate from an international conglomerate, melt it down and make it into something else. Bean-to-bar producers have control of the whole process, allowing them to produce specific flavors based on the beans they use.
Ritual sources these beans from Belize to create a drinking chocolate that’s more nutty than fruity, with earthy notes in the finish. Rounded, balanced, sublime.