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Dark Chocolate with Pumpkin Seeds and Guajillo Chili
The bean-to-bar artisan confectioners at Escazú make some of the finest chocolate on the market using traditional methods. They directly source cacao beans from small farms in Costa Rica, Venezuela and Peru, then roast and grind them on antique equipment at their workshop in Raleigh, North Carolina. This 74% blended chocolate bar is made from Venezuelan Carupano and Peruvian beans, with roasted pumpkin seeds and mild guajillo chile for a little heat.