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Ritual S'Mores Bar 70%
Ritual S'Mores Bar 70%
Weight: 60 g
Free Shipping for US orders $60+
Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
Woman Owned
Woman Owned
Made with caramelized sugar to give a toasty, fresh off the campfire marshmallow taste, with graham crackers sprinkled on the top. This is a great bar to bring on your adventure, when you don’t have room for all the s’mores components but still want to enjoy those classic graham cracker, chocolate and marshmallow flavors.
Ingredients: Cacao, *Cane Sugar, *Cacao Butter, Graham Cracker (*whole grain wheat flour, *wheat flour, *cane sugar, *expeller-pressed sunflower oil, *honey, *molasses, leavening (baking soda, ammonium bicarbonate and cream of tartar), *Vanilla Flavor, *Brown Sugar Flavor, sea salt, *rosemary extract) *organic
May contain traces of peanuts, tree nuts & wheat
Dairy Free
Dairy Free
Organic Cacao
Organic
Manufactured in a facility which also processes peanuts
Trace Peanuts
Soy Free
Soy Free
Manufactured in a facility which also processes treenuts
Trace Treenut
Organic refined sugar or alternative sweetener, and no animal products (ie defacto vegan)
Vegan+
Contains Gluten
Contains Gluten
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Maker
Ritual Chocolate Country
United StatesCacao Origin
Blend
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HOW WE SHIP
If it’s warm we ship with eco-friendly insulation and ice packs.
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Also From the Same Maker
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Maker
Ritual ChocolateRitual Chocolate, based in Utah, owned by Robbie Stout and Anna Davies are masters at balancing sugar and cacao. This sophisticated chocolate maker only uses those two ingredients to make their chocolate, with no added soy, butter or vanilla. We appreciate Ritual for their purposeful variations in cacao percentage from harvest to harvest to produce the best tasting chocolate. Ritual is crafted on European methods with an American style. Their journey began back in 2008 in Boulder, Colorado, both cyclists, they noticed that both coffee and cycling companies focused on cyclists. They wondered why and sampled over 20 different cups of coffee with an expert. Robbie was surprised to learn how every cup tastes different due to the roast and where it was grown. From there they learned about terroir and thought well, everyone is doing coffee; why not chocolate! They already ate a little pieces of chocolate every night after dinner, it was their ‘ritual’. Robbie and Anna spent the following years in Costa Rica after taking ownership of an old chocolate factory. They meticulously studied the craft of chocolate, reading every manual on machinery and everything in between. Their attention to detail and dedication has really demonstrated through their award winning chocolate bars.
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