70% Dark. International Chocolate Awards 2019 Bronze Award winner. From Fossa: Single-estate chocolate made from cacao personally cultivated, fermented and dried by our friend, Pak Eddy (local term for Uncle Eddy) in his small estate in Yogyakarta, Indonesia. A very balanced chocolate with complex notes of spices and umami. Tasting notes: Creamy almonds with notes of raisin and floral undertones Ingredients: Cacao beans (70%), cane sugar

73% MEXICAN CACAO from Comalcalco, Tabasco. Mexican heirloom cacao is joined with singular ingredients like Slow Food Ark of Taste protected salt, a rare strain of hibiscus, and of course Mezcal in Cuna de Piedras homage to the land, traditions, and people of Mexico. Throughout most of history, Mexicos indigenous civilizations have nurtured and shaped cacao culture. Befitting this history, one of the most inspiring products on the global market arises from this Cuna de Piedra, or "Cradle of Stone."

International Chocolate Awards 2019 Silver Award winner. A collaboration chocolate with rare tea curator - Pekoe & Imp. Mi Lan Xiang (Honey Orchid) is a dancong tea cultivated in the Phoenix Mountain of Guangdong Province. This lot was hand-harvested from the Tian Zhu Keng village in Spring 2018. This oolong has a distinct guava aroma. Complemented by the biscuity Kokoa Kamili cacao from Tanzania, it is a delicious bar to be slowly savoured. Tasting notes: Floral fragrance layered with notes of guava and cream Ingredients: Organic Cacao Beans, Cane Sugar, Natural Cacao Butter, Milk Powder, Tea Leaves