We start by steeping nibs from our award-winning Esmeraldas bar in whiskey for several days, which allows the nibs to absorb the complex flavor notes of the rye.  Since chocolate and water don’t mix we then allow the nibs to dry completely before putting them in our stone grinders to create this incredible bar.For this bar we also fresh press our own single origin Esmeraldas cocoa butter.  This exceptional step makes the bar exceedingly smooth & intensely flavorful… as well as truly single origin.

For more information about our Esmeraldas beans from the Salazar family farm in Ecuador please visit our Esmeraldas page!