These beans are sourced through a cooperative of Mayan farmers growing organic cacao in Toledo, Belize and are a genetic blend of Trinitario and an heirloom strain indigenous to the area. Notes of dried fig, cherry and tobacco.
Ingredients: Organic Cacao and Organic Cane Sugar
Direct trade cacao; Gluten Free; Nut-Free; Dairy-Free; Soy-Free; Vegan
Anna Davies and Robbie Stout founded Ritual Chocolate in Park City, Utah in 2010. They produce carefully crafted bean-to-bar chocolates in small batches using an old school European approach tempered with an American palate. They source beans directly and the only addition is cane sugar.
Type: Chocolate Bar
1651 North Wells St | Chicago, IL 60614
Located in Old Town between North and Eugenie
Monday-Thursday from 7:30am - 3pm
Friday-Sunday from 7:30am - 6pm
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