Quiebre Concept
A ripe red cacao pod on a dark slate slab, a hairline crack along its length, cocoa dust around it

Film generated with AI · Concept

I · The pod

Scroll, and the podThe pod becomes the bar.

A bean-to-bar chocolate shop in Little Haiti, Miami. Four bars, a tasting box of six, tastings on Saturdays.

Wed–Fri 11–7 · Sat 10–6 · Sun 12–5

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  1. The whole cacao pod on slateI · The pod
  2. The pod split open, pale beans insideII · It splits
  3. Dark beans melting into a glossy poolIV · They melt
  4. A dark bar of eight squares, snapped into two halvesVI · It breaks

Stills from a film generated with AI

The bars

Four bars, one mould.

Every bar is eight squares, so it breaks the same way every time. Prices are samples.

Four chocolate bars side by side on slate: a plain dark bar, a dark bar with pink guava pieces, a dark bar with sea-salt flakes, and a pale café con leche bar
Photo generated with AI · Concept
    The snap

    Tap the bar. Hear it break.

    A well-tempered bar breaks with a clean, dry snap. Tap it, click it, or press Enter. Sound plays only when you tap.

    Whole bar

    A whole dark bar of eight squares on slateWhole
    The same bar snapped between the fourth and fifth squares, three crumbs at the breakSnapped

    Photos generated with AI · Concept

    The tasting box

    Build a tasting box of six.

    Pick any six bars. The box fills as you choose. Pick it up in Little Haiti or have it brought to you in Miami.

    Bar photos generated with AI · Concept

      Pickup or delivery
      Bars
      $0
      Pickup or delivery
      Pickup, free

      Sample total$0

      Send the box by text or email. We reply to confirm it and send a payment link from our payment company’s own checkout. No card details go through this page.

      Text the orderEmail the order

      Two hands spreading glossy melted chocolate across a white marble slab with a steel palette knife, a copper bowl at the edge
      Photo generated with AI · Concept
      From pod to bar

      Four steps, in the order the film shows them.

      1. Roast

        The beans roast until the shop smells of bread and cocoa.

      2. Crack

        The shells come away and leave the nibs.

      3. Grind

        Nibs and sugar turn slowly from grit to liquid.

      4. Temper

        Spread on marble and cooled, so the bar shines and snaps.

      Saturdays

      Taste all four on a Saturday.

      Forty-five minutes at the counter: the four bars, the snap test, and one bar to take home. Sample price $18 a person, paid at the shop.

      Time (Miami)
      Guests
      2

      Saturday, 2 guests, 11:00 AM

      Sample price $36, paid at the shop.

      Text to bookEmail to book

      What happens next: we reply to confirm your seats. Nothing is charged online.

      Visit

      Come by, or text first.

      Little Haiti, Miami.

      Mon–Tue
      Closed
      Wed–Fri
      11 AM – 7 PM
      Sat
      10 AM – 6 PM · tastings
      Sun
      12 PM – 5 PM
      Text (305) 555-0126Call