This limited release batch of chocolate is made with rare cacao beans grown and fermented in the northern Philippine town of Echague (formerly “Camarag”) in the Cagayan Valley province of Isabela. 

The cacao beans were fermented using special boxes made of Gmelina wood and slow-dried over multiple days by our friends Kuya Earl & Ate Jessi Ann, resulting in a smooth, creamy chocolate with notes of roasted chestnuts, Black Forest cake and stout beer. The packaging design is by our friend, Maryland-based designer and educator 
Ana Mengote Baluca. The colors draw inspiration from the vibrant Camarag flower found throughout Echague, while the pattern reflects the rich indigenous weaves and textiles of the Gaddang and Yogad peoples of the Cagayan Valley. This chocolate bar recently won Silver at the 2024 International Chocolate Awards (North America), Bronze at the 2024 International Chocolate Awards (Worlds) and a Best in Show at the 2025 Northwest Chocolate Festival in Seattle.

Often referred to as the ‘King of Fruit’, Durian has such a pungent & complex tropical aroma that some people go wild for it, and others run for cover at the first whiff. There’s rarely room for compromise! This award-winning white chocolate has a creamy, caramelly base and is stone ground with real durian – take your taste buds on a bold sensory adventure!

We first created this recipe for Laura and Stefan’s wedding, the theme of which was Forest and Sea, an homage to their roots – Laura having grown up on the coast, and Stefan hailing from deep in the woods of the West Kootenays. Blanketed in rich Ecuadorian dark chocolate, the piney flavour of whole rosemary combined with Pacific Ocean sea salt make for a most excellent marriage.

This 100% choclate bar is made with cacao beans grown by Kablon Farms in Tupi on the southern tip of the Philippine archipelago and has tasting notes of treacle, genmaicha and demerara rum.

The cacao beans used to make this chocolate bar come from the town of Tupi on the southern tip of the Philippines. The name originates from the word “Tufi”, which was a vine chewed by the native Blaan tribes who lived in the ancient forests of this region. Later, settlers from Luzon and Visayas arrived and began to grow a large variety of flowers, vegetables and fruits, including cacao.

For this special batch of chocolate, we roasted our Costa Esmeraldas cacao beans, then cracked them into nibs and aged them in an oak cask with Odd Society Distillery’s Commodore single malt whisky for 4 weeks, turning the barrel twice a day. The nibs were then dried and stone ground to create a deliciously rich dark chocolate with oak and whisky notes.

For this special batch of chocolate, we aged our Ugandan cacao beans in an oak cask for 4 weeks with Odd Society Distillery’s Wallflower Gin, then stone ground them with juniper berries.

In 1854, a distillery was built on Isla De Tanduay, a small piece of land bordering the Quiapo & San Miguel districts in Manila. It produced several types of spirits, but none more famous than its rum. For this special batch of chocolate, we roasted our Philippine cacao beans & aged them in an oak cask with Tanduay Gold Philippine Rum. After aging for four weeks, the nibs were dried and stone ground to create a rich, dark chocolate with tropical notes of coconut, caramel cream and hints of spice & sandalwood.

This limited release batch, made in celebration of Philippine Heritage Month, is a white chocolate made with Philippine calamansi! Tart, juicy, and packed with flavour, calamansi is a small citrus fruit from the Philippines that is used in various dishes, desserts, and drinks. Made from organic cacao butter and Philippine calamansi, this white chocolate has a creamy, buttery base with a burst of floral and citrus notes.

Muscovado sugar is a sticky, coarse, unrefined sugar, with a rich molasses flavour and a dark brown hue. This special release bar is neither a dark, nor a white chocolate, but a new, tanned chocolate made from Philippine muscovado sugar, cacao butter, and roasted Philippine cacao nibs, which are ground into the chocolate and sprinkled on the back. “Morena” is a term introduced from the Old World to describe Filipinas with tanned or brown skin. “Reyna” is both Spanish and Tagalog for “Queen”.

Two foods consumed in Canada since ancient times, maple sugar and hazelnuts are smoothly stone ground and conched in a bed of velvety cacao. May they take you on a sweet and nutty dark chocolate dream.

Often referred to as the ‘King of Fruit’, Durian has such a pungent & complex tropical aroma that some people go wild for it, and others run for cover at the first whiff. There’s rarely room for compromise! This award-winning white chocolate has a creamy, caramelly base and is stone ground with real durian – take your taste buds on a bold sensory adventure!

This chocolate is made from a microlot of cacao beans grown in Kisinga, on the southern slopes of Uganda’s towering Rwenzori Mountains, known as the ‘Mountains of the Moon’. The beans are fermented for 5.5 – 6.5 days in eucalyptus wood boxes, and sun-dried on raised racks for 6-7 days. They have a wonderfully fruity aroma with notes of tangerine, morello cherry, and wildflower honey.

The single estate cacao beans used to make this chocolate are grown in Costa Esmeraldas (Emerald Coast) in northern Ecuador. This family owned and operated farm, situated on emerald green hills overlooking the ocean, grows unique strains of native Ecuadorian ‘Nacional’ cacao, giving this chocolate notes of cassis, oak, and red wine.

The single estate cacao beans used to make this chocolate are grown in Costa Esmeraldas (Emerald Coast) in northern Ecuador. This family owned & operated farm, situated on emerald green hills overlooking the ocean, grows a unique strain of native Ecuadorian ‘Nacional’ cacao, resulting in an intense dark chocolate with notes of concord grape, rum, and roasted almonds.

Our vegan Strawberry White Chocolate is the winner of numerous international chocolate awards , including the prestigious ICA Gold (World’s Best White Chocolate in 2024). While BC strawberries are only in season for a brief time, but their incredible flavour is superior to most commercial varieties. Scarlet as a Fraser Valley sunrise, and bursting with ripe berry aromas, this white chocolate bar is made from organic Peruvian cacao butter and contains no dairy, just heaps of dried local strawberries.

Crimson as a summer sunset in the Pacific Northwest, and bursting with ripe BC raspberries, this white chocolate bar is made from Peruvian butter and contains no dairy, just a boatload of dried raspberries – over 20 berries in each bar of chocolate.

Indigo as the evening skies overlooking the many blackberry hedges on Vancouver’s coastal beaches, this award-winning, vegan white chocolate bar is made from organic Peruvian cacao butter and contains no dairy, just a boatload of dried BC blackberries – equivalent to over 20 berries in each bar of chocolate.

This limited release white chocolate is crafted with Peruvian cacao butter and creamy goat’s milk sourced from Happy Days Dairy in the lush, mountainous Shuswap region of BC in western Canada. Smooth and velvety, it is a savoury chocolate, distinctly less sweet than a regular white chocolate with tangy undertones and hints of mountain herbs and wildflowers.

A smooth dark milk chocolate made with Trinitario cacao beans from Davao in the southern Philippines, blended with goat’s milk sourced from Happy Days Dairy in the lush, mountainous Shuswap region of western Canada. This bar has a wonderfully creamy texture and slightly tangy finish.

This award-winning dark milk chocolate bar is made with fine flavoured, organic cacao beans from the Philippines, stone ground with Sri Lankan Earl Grey Tea from the Granville Island Tea company. It’s distinctly floral with notes of bergamot and balanced sweetness.

A marriage of two very different beans, both from the same origin. This dark chocolate bar combines our Philippine cacao beans from Davao with freshly roasted coffee beans sourced by our friends Iona & Paolo of Kapé Coffee. This semi-washed coffee is grown in the highlands of Bansalan, by award-winning coffee grower, Ate Marivic, part of a farmer owned co-operative in Davao del Sur. This synthesis of cacao & coffee beans yields notes of dates, roasted chestnuts, and muscovado sugar.

This unique chocolate bar is made with fine cacao beans from microlot farms in the southern provinces of Thailand, nurtured by the passionate cacao growers of the Chumphon Collective and has bright notes of lychee, starfruit and muscat wine.

In celebration of the Year of the Snake, we collaborated with Olivia Wu from Yi Shi Cacao to bring you this special jade-coloured white chocolate bar made with giant kelp from the pacific coastal waters of Haida Gwaii in BC, blue spirulina, and a ceremonial matcha from Yame Fukuoka, Japan.

In celebration of the Year of the Dragon, we collaborated with Noisette by Olivia to bring you this special chocolate bar made with a biscuit inspired by a hot ginger and smoked longan drink made by Olivia’s mom – Mama Wu in Taiwan.

In celebration of the Year of the Rabbit, we collaborated with Noisette by Olivia to bring back this special chocolate bar. It is an homage to Olivia’s Hakka Taiwanese upbringing. The Hakka are a diasporic group of people scattered throughout the world with a distinct tradition of “Lei Cha” (Thunder Tea). This drink is commonly served as a herbal remedy to promote good health and is a welcome gesture for guests.

Last year, the music & arts community lost an integral member of the family – Eric “DJ Wundrkut” Cardeno. Wundrkut was well loved and known in the Hip Hop and DJ/Turntablist/Skratcher circles for his contributions to the community and teaching the next generation of DJs through Table Tutors Academy which he co-founded. This special Sweet Kuts bar is a chocolate mixtape dedicated to Wundrkut. Like a true DJ/Tablist/Skratcher, we mixed some of our favourite Philippine cacao origins: Davao, Isabela, Batangas & Zamboanga Del Sur – into one chocolate bar. Minimally refined, the chocolate is rugged & rough with juicy, crunchy bits of cacao mixed with crispy cane sugar crystals – our take on Cioccolata Modicana – an Italian (Sicilian) style of chocolate with texture and aromatic flavor.

This limited release bar was created in collaboration with Vancouver-based international artist Paula Nishikawara and her daughter, poet Kyla Jamieson in celebration of the mysterious beauty of our oceans. It is a 65% dark chocolate made with cacao beans from Uganda’s Semuliki Forest, which have a distinctly fruity aroma. The cacao was slowly stone ground with giant kelp and wakame from Haida Gwaii, imbuing the chocolate with a silky mouthfeel and rich umami flavour. Phytoplankton salt crystals are sprinkled on the back, shimmering on the surface of a dark chocolate sea.

Paired with our single estate cacao beans from Costa Esmeraldas, these locally foraged spruce tips add a vibrant lemony, piney flavour to this rich and oaky 65% dark chocolate. Let it take you on a journey deep into the forest.

The salted egg yolk chocolate bar is a special collaboration with our friends at Potluck Hawker Eatery, a Vancouver-based restaurant specializing in Southeast Asian cuisine and a homage to the bustling food stalls lining the streets at night from Kuala Lumpur to Manila. It features Potluck’s signature blend made of salted egg yolk, Thai chilis, curry leaves, garlic, cereal, and shallots combined with Kasama’s housemade craft white chocolate resulting in a smooth and savoury, yet slightly sweet bar with crunchy texture and a touch of spice and heat.

A bushel of carrots, a bottle of buttermilk, some freshly roasted cacao nibs, a pinch of nutmeg. For some tropical flare, throw in a heap of pineapple and a sprinkle of toasted coconut. When Karl, the anthropomorphic bohemian rabbit, steps out for a walk in the tropics, he never leaves his burrow without packing one of these carrot cake inspired bars in his Hawaiian shirt pocket.

A chocolate to savour on a cold winter’s eve, this seasonal release is made with single estate cacao beans from Costa Esmeraldas in northern Ecuador. The oaky and roasty notes of this cacao provide a rich chocolaty canvas, through which each of the spices weaves its flavour threads, creating a tapestry of tastes that will fill you with warmth, like being wrapped in a winter blanket beside a crackling hearth fire.

As a retrospective, we are releasing this very limited batch of chocolate made with Philippine cacao, including beans from the small farm in Cagayan Valley that Vince visited on that voyage all those years ago when Kasama Chocolate was still a seedling. Aged for 7 years before being tempered into bars, the distinctive rum, oak, and coffee notes of this northern Philippine cacao meld together into a long and layered tasting journey.

The thin langue-de-chat biscuit is made with traditional pineapple cake ingredients with the addition of parmesan. It is laid on top of our white chocolate made with Philippine pineapple, resulting in a balanced, creamy chocolate bar with a crisp, savoury centre. The Chinese calligraphy greeting translates to, “May your blessings prosper and continuously forge ahead, furiously, in the Year of the Tiger.” To all our old and new friends, may your year be filled with good health and many blessings!

This special collaboration with our neighbours, The Liberty Distillery, features their Trust Single Cask Whiskey that was aged for 3 years in Madeira barrels. A windswept Portuguese island off the coast of Africa, Madeira has a winemaking tradition dating back to the 15th century, where its highly prized wines were made using a special process to withstand long sea voyages. After aging our Philippine cacao beans in an oak cask for 4 weeks with this unique spirit, they were dried and stone ground, yielding a chocolate with distinct wine-like aromas and notes of oak and almonds.

In the Philippines, Ube (purple yam) is a key ingredient in desserts, giving them their striking violet colour and distinct flavour. The ube used in this vegan white chocolate bar was sourced, slow roasted, dried, and ground by our friends at Layunin, a Vancouver-based pop up restaurant and trailblazers in the local Filipino Food Movement scene. We stone ground the ube with Philippine pineapple to create a bar with trademark ube texture balanced by tropical, citrus notes.

This vegan white chocolate bar is made using ube (purple yam) which was sourced, slow roasted, dried, & ground (an 8 hour process) by our friends at Layunin, a Vancouver-based pop up restaurant and trailblazers in the local Filipino food movement scene. We stone ground the ube with Philippine pineapple to create a bar with trademark ube texture balanced by tropical and citrus notes. It contains no added colours or flavourings – just ube, pineapple, cacao butter, and a small amount of unrefined cane sugar.

This limited release batch of award-winning chocolate is made with rare, single estate cacao beans grown in the Northern Philippine region of Jones in the Cagayan Valley province of Isabela. The cacao trees grow alongside jackfruit, bananas, and macopa fruit. The cacao was grown and fermented by our friends Mang Edgar & Kuya Earl and yield a smooth creamy chocolate with notes of black cherry, marzipan and toasted nuts.

This limited release batch of chocolate is made with rare, single estate cacao beans grown in the northern Philippine province of Isabela in the Cagayan Valley. The beans were sourced on a recent trip to the Philippines this past August 2021 in collaboration with Dr. Myleen Corpuz and her team at the Cagayan Valley Cacao Development Centre and farming partner Manong Edgar Nicolas to create this special chocolate bar with notes of caramelized banana, chocolate cake, and rum.

Two foods consumed in Canada since ancient times, maple sugar and cranberries are smoothly stone ground and conched in a bed of velvety Ugandan cacao. May they take you on a sweet and zesty dark chocolate dream.

Cacao has been consumed in South and Central America since ancient times, but it was in Switzerland that the ‘conch’ was invented which gave us the smooth, solid form of chocolate that we know today. Dom’s family is Swiss, so we figured it was about time that we made a ‘swiss style’ milk chocolate. With our in-house roasted Philippine cacao beans providing the base, we took the creaminess up a notch by using whole cream powder made from Swiss alpine milk. At 55% cacao, this dark milk chocolate is massively creamy, but just dark enough for the flavour of the beans to yodel at your palate.. Yodellayheeho!

Klaus on the Haus. This new special release is an ode to our tie-dye wearing contractor and his team who helped build our amazing new chocolate workshop on Granville Island. One day during construction, Klaus asked, “Can you smoke chocolate?”. After some experimenting the answer is yes! First we roasted our Costa Esmeraldas cacao beans, then they were cold smoked with organic Okanagan apple wood, before being conched in our stone grinder. Pairs nicely with a hefty stout, or some post-modern psychedelic rock.

A forest dark as starless night, With berries red as firelight. A scarlet shimmer in the gloaming, Where spirits lurk and ghosts go roaming. Where Witches in the hedges weave, Fiery spells ‘neath tangled leaves. Such sorcery perhaps you’ll find, When this wrapper you unbind.

In 1854, a distillery was built on Isla de Tanduay, a small piece of land bordering the Quiapo & San Miguel districts in Manila. It produced several types of liqueurs, but none more famous than its rum. For this limited batch, we roasted our Philippine cacao beans and aged them in an oak cask with Tanduay White Philippine Rum. After aging for 4 weeks, turning the barrel twice a day, the nibs were dried and stone ground to create a rich, dark chocolate with notes of coconut, custard and hints of oak & spice.

This special batch of 100% pure chocolate is made from three very different cacao growing regions & climates in the Philippines: Cagayan Valley (Luzon), Davao (Mindanao), and Zamboanga Del Sur (Mindanao). The blend of cacao beans from the north and south of the tropical archipelago produces a chocolate that is bold and intense with notes of bourbon, leather, and black pepper.

Native to South America, the passiflora vine produces spectacular purple flowers that turn into wonderfully fragrant passion fruits. This golden white chocolate bar is made from single estate Dominican cacao butter and contains no dairy, just a boatload of dried passion fruit – equivalent to four passion fruits in each bar of chocolate.

Chuncho, meaning “from the jungle” is an ancient and genetically isolated cacao variety grown in the Urubamba Valley of Peru. The Incas once used this valley as a major trade route when travelling from the Andes Mountains to the jungle. The cacao beans grown here come from very old trees in high elevations. They are smaller and more difficult to work with than other varieties, but have wonderful aromatics, giving this chocolate notes of blueberries, macadamia nuts, and oolong tea.

This limited release, tree-to-bar chocolate was made with Philippine cacao from the Cagayan Valley, fermented with guyabano (soursop) in Canadian cedar wood boxes. We harvested the cacao at the source alongside our farming friends, and travelled by raft across the Cagayan river to find fresh guyabano. This unique chocolate has a soursop aroma along with fruity notes of pineapple and cassis.

This chocolate is made from cacao beans grown in Uganda’s Semuliki forest, just north of the towering Rwenzori Mountains where the Nile River has its source. The beans are fermented for 5.5 – 6.5 days, and sun-dried on raised racks for 6-7 days producing a wonderfully fruity aroma with notes of tangerine, custard, and wildflower honey.

When we first tasted these cacao beans, sourced from the rainforests of the upper Amazon in northern Peru, we were instantly enchanted by their bright, fruity flavours. This chocolate, made with beans from San Martín, ignites the palate with notes of citrus and red currants and finishes slightly floral with a hint of pine.

Perhaps no fruits are as iconic to the Philippines as mangos, many delicious varieties of which are grown all throughout the archipelago. This 65% dark chocolate is sweetened primarily with Philippine mangos and contains very little added sugar. Rich and fragrant as night winds wafting through the jungle, it might just whisk you away to a tropical paradise, one where summer never ends.

On a recent trip to the northern Philippines, we searched for a legendary cacao farmer named Ireneo who lives in the mountains of Apayao in the Cordillera region, a place with no cellphone reception, where cacao is transported by carabao (water buffalo). After a lengthy quest, we managed to find him and fermented his cacao beans in mahogany wood boxes, resulting in this very special batch of dark chocolate. It has notes of peach, crème brûlée, and toasted almonds.

In the foothills of Mount Talomo, in Davao in the southern Philippines, lies a land teeming with fruit, including durian, rambutan, highland bananas, and heirloom cacao trees. The Trinitario cacao beans from this region have a slightly reddish, chestnut brown colour, and delicate notes of honey, pear, and toffee.

For this limited batch of 130 bars, we roasted our Honduras cacao beans, then aged them in an oaken cask together with Sons of Vancouver’s fantastic No.82 Amaretto. After aging for 4 weeks, turning the barrel twice a day, the nibs were dried and stone ground to create a rich, oaky dark chocolate with hints of orange peel, bourbon vanilla, and apricot kernels.

This summer, Stefan visited the Mexican city of Oaxaca, a place where cacao is deeply rooted in the culture. Inspired by the many varieties of spiced drinking chocolates, he decided to bring home some Oaxacan chillies, cinnamon bark, sapote seed, and, of course, cacao beans – just enough to fit into his suitcase and make this single limited release batch. Careful, it’s got some fire!

The tart and zesty black currant is often difficult to find in North America, and is perhaps best known for the French liqueur, crème de cassis, to which it lends its rich flavour and deep purple colour. This vegan friendly white chocolate bar is made without the use of dairy, just a boatload of dried black currants – equivalent to over 4kg of fresh fruit for each 4kg batch of chocolate!

For Philippine Heritage Month 2025, we have teamed up with Issha Marie, the Vancouver-based creative behind Amalgam. Using our Kalamansi white chocolate as a base, Issha developed crunchy toffee bits out of Philippine muscovado sugar and a rare Philippine sea salt known as asin tibuok. The salt’s sharp, earthy, and slightly smoky salinity lends a peaty quality to the rounded sweetness of the muscovado toffee, while the addition of spices and orange blossom essence add further playfulness and levity.

Made with organic cacao from a cooperative of small farmers in the Copan region of western Honduras, this chocolate, using beans from the August 2018 harvest, has a rich, creamy body with notes of black cherry, oak, and caramel.

Far in the south-west of the Philippines, on the island of Mindanao, a peninsula juts out into the Sulu sea – Zamboanga Del Sur. The single estate cacao sourced from this region was provided by our friend Pareng Earl – “The Pearl”, in Molave, who fermented the beans in mahogany wood boxes. This chocolate has notes of rum, fudge, and baked banana.

Made with Amelonado cacao beans from the May, 2018 harvest of the Matasawalevu Cacao Farm in the hills of Northern Fiji, this dark chocolate has notes of cashew, toffee and dark honey.

Made with cacao beans from the May, 2018 harvest of the Matasawalevu Cacao Farm on Fiji’s second largest island, this intense dark chocolate has notes of malted barley, dates and cashew.

Río Caribe is a colourful fishing village on the eastern coast of Venezuela that has some very old cacao plantations and a long history of producing fine aroma cacao varietals. Made with beans from the Spring 2019 harvest, this ultra dark chocolate has a smooth cashew-like texture with scotchy undertones and hints of toasted barley.

This seasonal release, 55% vegan milk chocolate is made with coconut milk, Palawan sea salt, and our Philippine cacao beans from Tupi in South Cotabato. Smooth and breezy as a warm ocean wind, and speckled with crunchy saba banana chips, it might just whisk you away to a tropical paradise, one where summer never ends.

Dark as a moonless sky, yet fragrant as a summer night in the tropics. This 100% bar, made with cacao beans grown on the volcanic Karkar Island, is both intense and delicate. The beans from this estate, where cacao trees mingle with coconut palms, burst with flavours of molasses and malted barley, blackberry and forest flowers.

Dark as a starless sky, yet fragrant as a summer night in the tropics. This 100% bar is made with cacao beans grown in Kisinga, on the southern slopes of Uganda’s towering Rwenzori Mountains, known as the ‘Mountains of the Moon’. It is both intense and delicate, with notes of morello cherry, malted barley, and freshly cut grass.

This white chocolate is made with Peruvian cacao butter and a ceremonial grade Japanese matcha from Yame, Fukuoka, curated by Jude from Cultivate Tea. It is a first harvest matcha, the leaves of which are hand picked and grown at high altitudes, where the air is moist and foggy and the trees grow slowly, yielding a matcha with exceptional depth and complexity. The Japanese idiom, ichi-go ichi-e, calligraphed on the cover of this bar was brush painted by our friend, Yoshi. It translates to, “one time, one meeting”, and is a proverb deeply rooted in the history and culture of traditional Japanese tea ceremonies. It reminds us to treasure each meeting and the unrepeatable nature of a moment.

In celebration of Philippine Heritage Month, we teamed up with our friend, Vancouver-based pastry chef Mel Tolentino of Flourishette, to bring you this special collaboration bar. It combines one of the Philippines’ most iconic breads – Pandesal – with our award-winning tanned chocolate. Crunchy bits of baked Brown Butter Pandesal are covered in a smooth, creamy, chocolate made from muscovado sugar & cacao from the Philippines, and finished with a pinch of salt.

This indigo coloured, dairy free white chocolate has a smooth and creamy base of coconut milk and Peruvian cacao butter, which we infused with lavender blossoms. BC blueberries and lemon intermingle for a zesty splash of fruit, and the lavender adds delicate floral undertones.

Kasama 70% dark chocolate combined with local neighbourhood honey from East Van Bees, a touch of lavender, and topped with bee pollen.

Kasama dark and milk chocolate combined with crème de cassis from Odd Society Distillery, East Van Jam’s Corvid Currant jam, and garnished with crystallized violet flower petals.

Rich house-made dark chocolate and a touch of milk chocolate combined with Forbidden Fruit Winery’s oak aged Cherry Port, East Van Jam’s Madame Cherry jam, slices of dried sour cherry, and topped with hibiscus infused sugar crystals.

A layer of pistachio paste beneath a layer of 70% dark chocolate ganache made from our Honduras and Ecuador cacao beans, infused with cardamom and rosewater, topped with slivered pistachios and rose infused sugar crystals.

Kasama dark and milk chocolate combined with apricot wine from Forbidden Fruit Winery, apricot confiture from Batard Boulangerie, and topped with freeze dried mandarin crystals.

Kasama dark and milk chocolate blended with Advocaat, a traditional Dutch egg yolk liqueur, a dash of cinnamon, and rolled in crunchy feulletine flakes dusted with gold powder. *contains wheat and eggs

Mendiant made from our 70% Honduras dark chocolate, topped with toasted coconut, wild blueberries, and hibiscus sugar.