Salt + Pepper

70% Dark. A single-estate chocolate made from cacao sourced from Rehoboth Estate located in the Calinan district in Davao City, Philippines. From Fossa: Our friends, Michael and Doris have their team separate out cacao harvested from old native trees for us. Although these trees produce cacao pods and beans much smaller than the newer high-yielding trees, we were drawn by the powerful and alluring flavours. This is a special bar to us. We hope you enjoy them as much as we do. Tasting notes: Tawny port, prunes, red dates Ingredients: Cacao beans (70%), cane sugar

Small batch, bean-to-bar chocolate made right here in Nashville. Speckled with flaked sea salt, it begins with a clean salinity, lending itself to the occasional satisfying crunch and burst of flavor, awakening the tongue to a citrusy, deep, dark chocolate finish.

75% cacao
2.5 oz

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.