Ritual Snowed In 70% (Seasonal)
Ritual Snowed In 70% (Seasonal)
Weight: 60 g
Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
Woman Owned
Woman Owned
This classical seasonal bar has organic candy cane pieces sprinkled into our Mid Mountain 70% dark chocolate with a subtle peppermint essence melt in every bite. truly one to enjoy this winter, whether as a quick chairlift snack, the perfect stocking stuffer, or cozying up by the fire while being snowed in.
Ingredients: cacao, organic cane sugar, organic crushed peppermints (organic cane sugar, organic brown rice syrup, natural peppermint flavor, organic vegetable and organic cacao butter, organic peppermint oil (organic sunflower oil, organic peppermint oil).
May contain traces of peanuts, tree nuts, & wheat.
Manufactured in a facility which also processes dairy
Trace Dairy
Manufactured in a facility which also processes peanuts
Trace Peanuts
Soy Free
Soy Free
Manufactured in a facility which also processes treenuts
Trace Treenut
No animal products, and vegan sugar or alternative sweetener
Vegan+
Manufactured in a facility which also processes wheat or gluten
Trace Gluten
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Maker
Ritual Chocolate Country
United StatesCacao Origin
Blend
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A CURATED SELECTION
A diverse selection of the best, ethically made chocolate, from over 60 fine chocolate makers.
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HOW WE SHIP
If it’s warm we ship with eco-friendly insulation and ice packs.
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INTERNATIONAL SHIPPING
Canada: $11.99 Flat Rate $150+ Other Countries: Rates calculated at checkout.
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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