With a toddler and newborn in tow, Elaine Read + Matt Weyandt headed to a sleeply little town on the edge of the jungle in Costa Rica. There, they learned how to make chocolate from the local cacao growers. When they eventually came home to Atlanta, they started Xocolatl (chock-oh-LAH-tul) to make small batch chocolate in their micro-factory. Named after the sacred word for chocolate in the Olmec, Mayan and Aztec languages, Xocolatl remains inspired by their jungle adventures.
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The beans for this bar come from the Upper Amazon rainforest in Peru and are...
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Made with beans from Costa Rica's Limon province, the combination of coconut, vanilla, sea salt and...
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The cacao for this bar is directly-sourced from Cacao Bisiesto's farmer-partners in the highlands of Nicaragua....