Midnight Orange
A nod to the chocolate oranges I grew up with in Europe, rebuilt as a deeper, cleaner dark chocolate bar with a smoother orange finish and better balance.
Gold International Chocolate Salon 2023 - Best Flavored Chocolate Bar
Our Story
Chocolate with a little more thought behind it.
Sandhill Chocolate started with a simple problem: most chocolate either feels mass-produced and forgettable, or so overly serious it stops being fun. We wanted to make chocolate that sits somewhere better - thoughtful, well-made, full of flavor, and still easy to enjoy.
Where it started
Born in Curaçao. Raised across borders.
I was born in Curaçao, raised largely in Europe, spent five formative years in Dubai, built a life in Canada, and eventually landed in Florida. That kind of background changes how you think about food. You notice how different places build flavor. Acidity, balance, intensity. When to push something forward, and when to leave it alone.
You also learn that good food does not need to be complicated. It needs to be made with care, with ingredients that make sense, and with enough personality to be worth remembering.
We care more about how it tastes than how unusual it sounds.
Familiar enough to understand. Interesting enough to remember.
Our flavors come from places, memories, ingredients, and ideas we actually care about. Not trend-chasing. Not novelty for novelty’s sake. Just better versions of flavors people already know how to enjoy.
Spanish Horchata
Inspired by Valencia-style horchata, with chufa, cinnamon, and a bright chocolate. Familiar, comforting, and not something you see in every chocolate aisle.
Gold International Chocolate Salon 2023 - Best Flavored Vegan Chocolate
Datil Pepper
A Florida bar built around the bright, fruity heat of St. Augustine’s datil pepper instead of the usual generic chili chocolate burn.
How we make it
We make the chocolate ourselves.
Every bar we sell is made in-house from cacao beans to finished chocolate. The cacao, roast, grind, texture, sweetness, and inclusions all change the final flavor.
Outsourcing that would be easier, but it would also miss the point. We make chocolate this way because the process matters, and because you can taste the difference when it is done properly.
What we are building
Craft chocolate without the lecture.
We care about cacao, ingredients, technique, and design. We also know most people are not looking for a dissertation before they eat a chocolate bar.
Sandhill is for people who want something more interesting than grocery-store candy, without needing to pretend chocolate is homework. It should be easy to enjoy, worth talking about, and good enough to come back for.
