We find that the cocoa and nut flavors in this chocolate make it exceptionally well-suited for baking and other culinary uses (mole, anyone?).
As with the El Platanal, we don’t add cocoa butter to this bar, so the melt is a little slower and the flavors more lingering.Tasting Notes: Dried apricot, caramel sweetness, rich and creamy mouthfeel, subdued acidity. Cacao Cultivars: Unclassified, likely a mix of Nacional and upper Amazon varieties.
Shipping: Free shipping above $75, only $8 below $75. All orders ship USPS and most arrive within 2-3 days. Expedited shipping available on checkout.
Maker Notes: A blend of cacaos from a co-operative in Waslala, Nicaragua, the O’Payo chocolate is fragrant and fruity.
Maker Notes: Delicious chocolate with good berry acid and a long aftertaste with notes of raisin and olives.
Maker Notes: Ghost Pepper is one of the world’s hottest peppers and its sneaky nature makes it the ideal spicy partner for chocolate. This bar strikes a balance between chocolate...
Maker Notes: Blended cocoa from South America, Central Africa & Java revealing deep and dense notes.