The beans for the Hispaniola are fermented and sun-dried. The cacao is very complex, because the Dominican Republic generally has a lot of genetic diversity in the types of cacao trees on each farm. This bar has lovely, balanced flavors of citrus, red fruit, cocoa and gingerbread.
In the southern reaches of the Amazon basin along Bolivia's Rio Beni grows a rare, wild cacao. Massive trees are found along the riverbanks, where their fruits are gathered by cacao "hunters" who travel by boat in search of this rarity. The pods of this unique genotype of cacao are very small, some not larger than a lemon. Hidden inside them, tiny cacao beans hold surprising flavors of plum, jasmine, banana, and nuts. Through much effort, we managed to procure a small lot of this coveted cacao silvestre, worthy of a limited edition release. As with all of our chocolate, this bar contains only two ingredients - cacao beans and cane sugar - delivering a pure, undiluted expression of this extraordinary cacao. We hope you enjoy the fruits of our labor.