Crafted from Javanese Criollo, brought to the island by the Spanish in the 17th century. The distinctive flavor is influenced by the Javanese fermentation and drying methods.
Ingredients: cocoa, sugar, pure cocoa butter, non-GMO soy lecithin
Gluten-Free; Dairy-Free; Nut-Free; Vegan
Son of a renowned French Pastry Chef, Francois Pralus is one of three “Maitres Chocolatiers” in all of France. After searching out beans from a changing mix of exotic locations, he typically creates single origin bars from more than twenty cacao-growing regions around the world.
Type: Chocolate Bar
1651 North Wells St | Chicago, IL 60614
Located in Old Town between North and Eugenie
Monday through Saturday from 7am - 7pm
Sundays from 8am - 5pm
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