The artistry of chocolate means everything to us at Norman Love Confections. The result is excellence in every detail, in every chocolate we produce.



Like all discerning chefs, we begin with superior ingredients, including the world’s finest chocolate, and in reverence to flavor we leave out the preservatives. Then we proceed with an uncommon blend of creativity and precision to transform simple but wonderful ingredients into true culinary works of art. 

46% Bahibe

46% pure cacao from the Dominican Republic

Café Latte

Rich coffee and delicious cream


Flavorful Kentucky bourbon whiskey in rich milk chocolate


A nostalgic staple reimagined in chocolate

Sicilian Pistachio

Salted pistachios and sweet white chocolate ganache

Tahitian Caramel

Vanilla, buttery caramel, and creamy milk chocolate

Peanut Butter Cup

Creamy peanut butter and milk chocolate

Hot Dark Chocolate

Silky dark chocolate ganache infused with jalapeño pepper


White chocolate and sweet vanilla bean


Dark espresso atop fluffy mascarpone cream


Bold dark chocolate and sweet coconut cream

80% Coeur de Guanaja

Intensely bold 80% dark chocolate

Cookies 'n' Cream

A dreamy blend of chocolate creme cookie crumbles and white chocolate


Tart raspberry and dark chocolate

Florida Orange

Fresh-squeezed Florida orange and a splash of vanilla

Key Lime Pie

A tangy classic made with fresh-squeezed Key Limes and crumbly graham cracker

Passion Panna-Cotta

A light buttermilk ganache layered with passionfruit and vanilla jam

White Chocolate Raspberry

Tart fresh raspberries swirled into creamy white chocolate ganache

New York Cheesecake

Fresh-baked New York style cheesecake in white chocolate for a bite of big city flavor


A heavenly couverture saturated with bright strawberries

Dark Chocolate Cream Truffle

Rich 49% Venezuelan dark chocolate

Sea Salt Caramel Truffle

A perfectly balanced truffle filled with golden caramel and topped with red and pink sea salt

Grand Marnier

Fragrant orange cognac with dark chocolate

Roasted Almond Truffle

A delicious pairing of roasted almond and milk chocolate ganache

Hazelnut Praline Truffle

Crunchy caramelized hazelnut praline and milk chocolate

The peak of perfection isn’t easily reached, and going the “extra mile” isn’t always sufficient. We journeyed thousands of miles to develop the ultra-premium single- origin collection, Norman Love Confections BLACK™, searching the world over to identify the top five growing regions to represent in this five-part collection.

Jiquilisco Bay
Cocoa Mass: 97% Origin: El Salvador
Jiquilisco Bay
Cocoa Mass: 97% Origin: El Salvador

Cacao was first planted in the luscious sandy loam soil of Hacienda La Carrera near Jiquilisco Bay about 100 years ago. The criollo influence in these beans, along with the near-sea level terroir, creates a chocolate mellow enough to eat as a 97%. Starting with a floral approach, this chocolate develops with grassy, slight spice, black tea, and hints of berry fruit flavor notes. Acquired through “Fair to Farmer”, a direct trade relationship established by Mesocacao, a chocolate startup specializing in Centeral American flavors.

Cocoa Mass: 88% Origin: Venezuela
Cocoa Mass: 88% Origin: Venezuela

From the region Sur del Lago, Maracaibo, Venezuela,the high percentage of cacao provides Maracaibo 88% with an intensive flavor experience. The strong cacao taste is pleasantly supplemented through a licorice note which then transfers into a roasted coffee flavor rounded by a hint of prune. A black tea note accompanies the slow and intensive finish.

Cocoa Mass: 73% Origin: Vietnam
Cocoa Mass: 73% Origin: Vietnam

This dark chocolate fills the senses with the pronounced taste of the Trinitario cocoa bean with zesty citrus notes, light mocha, and the warm undertones of wood. It hails from Vietnam’s Mekong Delta region and highlands, which is considered Asia’s “Little Venice.” The dark chocolate couverture is famous for its unique dark citrusy and acidic flavor profile.

Pico Bonito
Cocoa Mass: 70% Origin: Honduras
Pico Bonito
Cocoa Mass: 70% Origin: Honduras

Cacao beans for this chocolate are collected in the north central part of Honduras near Pico Bonito National Park named for the mountain (beautiful peak) that bears its name. This area is very popular for birdwatching, rafting, kayaking and hiking, and is a part of the Mesoamerican Biological Corridor.

Cocoa Mass: 68% Origin: Ghana
Cocoa Mass: 68% Origin: Ghana

Cacao farming has been a tradition in southern Ghana for over a century. The beans that grow in this hot and sunny yet fertile and humid climate are the foundation for the Valrhona Grand Cru de Terroir called NYANGBO Pure Ghana. Farmers grow one of Africa’s best cacaos in the soil constantly swelled by tropical rains located between the beaches of the Gulf of Guinea and Lake Volta. It is distinguished by a subtle acidity that allows a note of round chocolate warmth to develop, followed by a soft and sweet spiciness.