Honeymoon Chocolates officially began in a dorm room kitchen when Co-Founders Cam Loyet and Haley Loyet first began making bean-to-bar craft chocolate in 2016. Honeymoon specializes in bean to bar craft chocolate sweetened solely with raw honey. Our first and foremost reason for creating chocolate is to allow our consumers to remove refined sugar from their favorite foods. Secondary to us (but just as important) we look to address the decline of honeybees and the decreasing supply of cacao nationwide. 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 of 55 compared to 68 (which is beneficial to diabetics), 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, 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 regions nationwide- Peru, Haiti, and Columbia. Processing our cacao begins with our hand-crafted roasting recipe. Once our cacao has been stone-ground, we temper, mold, and package our bars. Our packaging is 100% biodegradable and compostable- which includes sugar cane labels and sustainably made paperstock for our wrappers.