It’s November, the nights are getting chilly, and a long lost traveller has sojourned back into our workshop, spreading aromas of warm spices all throughout the kitchen. This seasonal release, which returns every year on the wings of an icy breeze, is made with cacao beans from Costa Esmeraldas (Emerald Coast) in northern Ecuador. We stone ground the cacao with organic Ceylon cinnamon, cardamom, ginger, cloves, pepper, and turmeric from Eternal Abundance in East Vancouver, resulting in a 65% dark chocolate with bold spicing and a smooth, buttery texture.