This cacao from the Dominican Republic is grown by 25 smallholder-farming families in the province of Duarte. The farmers receive training in organic and bird-friendly farming techniques. In El Zorzal farm cacao grows across 200km of natural forest. When the cocoa is collected, it is fermented for 6 days, then is dried directly in the sun for a week.

The final product is a cocoa with a chocolaty profile with nutty and dried flower notes such as chamomile, rose, and citronella.

For the other half of this chocolate bar is the Acid Bakehouse croissants. A butter croissant with a flaky texture that combines perfectly with this classic profile cacao.

Origin: El Zoral Farm, Dominican Republic

Tasting notes:

Nuts, chamomile, rose, and citronella

Ingredients:

Organic cacao beans, organic cane sugar, croissant, organic cacao butter, butter, milk powder.

Allergens:

May contain traces of nuts, tree nuts, peanuts, dairy, flour, and soy.