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A collective of farmers process the beans before drying them at a government run sun-drying facility in Laem Singh
Tasting & Pairing Guide Allow the bar to rest on your tongue and feel the initial burst of herbal aroma and lemony brightness followed by the distinctive Sichuan tingle
4x 70% Classic Dark Chocolate with Hazelnut Praline
Mexico using fine-flavour cacao from the Soconusco region of Chiapas — one of Mexico’s most storied cacao-growing areas
Puchero - Ecuador Finca Garyth 55% top100 A collective of farmers processThis mild chocolate with nutty notes is made with cacao grown by the Cedeo Aguilar family in northwest Ecuador.
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