From the bean
65 % Chocolate Bar
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.
- 65 % cacao
From the bean
Dark Chocolate with Cacao Pulp
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.
- Liquid filling
How to get it We ship it
Features
- Liquid filling
From the people who have already tried it
Unfiltered and unedited. These are messages from people who bought something and wanted to say so.
I bought it at the fair thinking it was just another chocolate and ended up going back for three. We shared it at the office and it didn't last an hour.
Translated from Spanish
Interesante combinación. A mí me gusta más la barra de 65 %, pero mi esposa quedó encantada con este.
I didn't know what cacao pulp was until I tried it: it gives a tangy, fruity touch I didn't expect in a chocolate. Odd at first, addictive afterwards.
Translated from Spanish
Have you tried it?
Tell us what you thought. We read every one, and the ones we publish appear here with your name.
- One minute
- We read it before publishing
- No email or phone needed
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From the bean
Chocolate with Cacao Nibs
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.
- With cacao nibs
From the bean
Chocolate with Cacao Wine
It brings together the two things the house does best: dark chocolate outside and cacao wine inside, still liquid.
- Liquid filling
Want us to send it?
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.