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.
Tangerine, Morello Cherry, Wildflower Honey
Cacao Beans*, Unrefined Cane Sugar*, Cacao Butter*
Vegan, Gluten Free