We make this bar with Asochivite cocoa beans, which come to us from a coalition of 40 families in San Juan Chivite.
The first chocolate featuring cask-aged cocoa beans.
A little bit of salt brings out just the right amount of fruity, sweet notes in this house blend of cacao from the Dominican Republic and Bolivia.
We grind shredded coconut with cacao for a creamy, full-bodied "milk" chocolate with velvet melt and a fruity, strawberry note on the finish.
What’s civilization without fermentation? Without fermentation, we’d have no chocolate or wine to enjoy.
We combine maple sugar and unroasted cacao for a rich, warm duo with deep fudge flavor.
An ode to the iconic New Orleans dessert, we craft this fruity, bright chocolate with a little rum and rhythm.
Lapsang Souchong, a smoked black tea from the Lapu Mountain region of south-east China, adds smoky mystery to the pinewood flavor of Bolivian cacao, while our own house blend of chai spice leaves an aromatic finish.
Before it was a confection, cacao was mixed with whole foods like corn and plantains.