From the bean
Sixty-five per cent cacao, which is where chocolate still tastes of fruit and already lets itself be eaten as it is. A fifty gram bar, to break and share.
How to get it We ship it
Unfiltered and unedited. These are messages from people who bought something and wanted to say so.
Finally a Colombian dark chocolate that has nothing to envy imported ones. The 65 % is just right: intense but not harsh.
Translated from Spanish
A proper bitterness, no wax and no extra sugar. It snaps cleanly and melts slowly. One pod off only because the bar is small for how fast it disappears.
Translated from Spanish
Tell us what you thought. We read every one, and the ones we publish appear here with your name.
From the bean
A dark chocolate shell filled with the pulp of the fruit itself, still liquid. Break it open and the pulp runs out: cacao outside and cacao inside, in two textures that have nothing in common.
From the bean
Filled with nibs, which are the roasted bean broken up. It crunches when you bite it, and that is exactly what an ordinary filled chocolate does not do.
From the bean
It brings together the two things the house does best: dark chocolate outside and cacao wine inside, still liquid.
Write to us and we'll tell you whether we have it, how long it takes and how it arrives. If you're nearby, you can also drop by the workshop.