Dark Chocolate Bar
73% MEXICAN CACAO from Comalcalco, Tabasco with Mezcal Reposado: Mezcal made from 100% Maguey Espadín from Santiago Matatlán, a town located in the central valleys of Oaxaca, considered to be the “world capital of mezcal”. The agaves were crushed into an Egyptian stone mill, known as tahona, the liquid was fermented in oak vats, double distilled in copper stills and rested in white oak barrels for 2 years. For our cocoa beans from Comalcalco, Tabasco, we developed a high roasting profile which complements the woody notes of the final distillate.
73% MEXICAN CACAO from Comalcalco, Tabasco with Ancient Spring Salt:We joined Slow Food Mexico in support of their initiative to protect and preserve the salt mines in Zapotitlán Salinas. · This practice, and the mines themselves, are in danger of being lost. Most of these salt makers are reaching an advanced age, and many young people in the community are migrating in search of better economic opportunities, while the land is being sold off for onyx extraction. Slow Food International designated this salt with the title of Presidia in 2018 to promote its historical, cultural, and gastronomic value. @slowfoodmexico