Uninfused Chocolate
Mole, Hosigaki, Fig, Banana, and Kiefer handmade 70% cacao bars available without cannabis
Mole Madre is infused with Enrique Olvera’s signature mole, run hrough a cacao refiner with cocoa butter for a four-hour churn, for a luxurious melt and savory spice.
Cuckoo Bananas is made with a rare vanilla bean from Papantla in Veracruz, heirloom plantains, left to ripen until dark and caramelized. Papantla vanilla is prized for its complex flavor, so we scrape out every tiny black seed for bar with bright, fruity notes, deep banana flavor, and a velvety milk chocolate melt without dairy.
Rose Farm fig begins with sun-ripened Tiger figs from Rose Farm, hand-harvested and left to ripen before being puréed with a touch of salt. Broad fig leaves are toasted over an open flame until they release their oils and develop a creamy, coconut-like flavor, then infused into warm cocoa butter overnight.
Active Kefir begins with full-fat cultured milk from Northern California cows. This kefir contains trillions of CFUs of living probiotics from 24 potent strains; gut-friendly fibers that feed healthy bacteria to support a balanced microbiome. We freeze-dry the creamy kefir before emulsifying with cocoa butter and sea salt for rich and creamy chocolate with balanced tartness and superfood benefits.
Hoshigaki Persimmon is made with precious air-dried Hachiyas. Edible works of art, firm Hachiyas are harvested before maturing, peeled, hung to cure, and manually massaged for months until they release a thin layer of naturally-preserving sugar, with sweet flesh the texture of a fresh Medjool date. Our only “chunky” bar, we keep the whole shape of the fruit intact to ornament our 70% landrace cacao bar with glittering, intensely flavored Hoshigaki jewels.