This limited batch is a lush, ambrosial blend of hibiscus flowers, cinnamon, and vanilla. The distinctive tart cherry notes of hibiscus add refreshing vigor to fruity Peruvian cacao, while cinnamon and vanilla bean lend waves of warmth. The recipe was created as an ode to the flavors, colors, and ethnic traditions of chocolate maker Hector Hernandez’s home, Puebla, Mexico.
This is a limited batch bar from our Best of First Nibs collection, which showcases the very best of our First Nibs monthly chocolate subscription as chosen by members.
All of our chocolate is certified organic, kosher and non-GMO, as well as gluten and soy free.