The cacao for this bar grows deep in the Amazon rainforest, close to the source of the Orinoco River where the first strains of Criollo were found. These wild-growing trees are harvested by the indigenous Piaroa people during the rainy season. Accessible only by canoe, it takes two days to transport their treasure to the nearest road.

Ingredients: Cacao beans, organic unrefined cane suga

Gluten-Free; Dairy-Free; Nut-Free; Vegan; Soy-Free

In 2014, David and Corey Menkes began making chocolate in their LA apartment before the landlord asked them to move the budding business elsewhere. They took their small-batch equipment to a shared commercial kitchen and used the additional space to begin working with beans from more origins around the world. With each batch, they work to express the unique flavors of that particular place and harvest, favoring an extended grind and aging their chocolate for at least a month before tempering and making bars.

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