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Maranon cacao resupply, expected April 2024, has been delayed. With no ability to craft new bars, stock here is ultra-limited.  We need be able to afford new cacao when it does arrive, and are compelled to increase prices of Maranon bars or stop making chocolate.  Our first increase since before Covid.  We hope you understand that higher income for fine cacao farmers is good for us all.  We'll let you know more - via the newsletter - so if you're not signed up, please consider it.   We've been considering this move since Feb, wanted to keep prices the same until Easter orders had been placed. 

= Iris & Bob, Good Friday '24



Bronze award winner International Chocolate Awards 2017, British National Competition (Category: Milk Chocolate Bar with inclusions or pieces)


As seen on the beeb!


This very rare and impoerant cacao is combined with a touch of coconut milk and a pinch of pink salt in a long leasurely conch that really brings out the natural caramel and licourice notes inherent in the bean.  You'll probably also notice notes of Banofee, toffee/banana type flavours that exhibit a lovely fruity sweetness. Notoriously temperamental but delicious when tamed, we hope you enjoy this soft and gentle treatment of the Fortunato No.4 bean.   Into this sophisticated, refined and restrained chocolate, we add whisky nibs... made with one of the world's finest craft whiskys for a delicately balanced bar of fruity caramel with soft, sweet whisky flavour.    Unique, unforgettable, a smash hit with our limited group of priveleged testers, and bound to impress.  


Allergen information: contains no nuts, dairy, wheat, gluten, or soy (nut-free, dairy-free, soy-free, gluten-free). Made in a facility that uses nuts and soy. Vegan friendly.

Each bar is 56gr/ 2oz.

60% Peru, Marañón with Fruity Whisky Nibs - Coconut Dark Milk

  • Harvest day on Don Fortunato’s farm is special, since this is the site of the Mother Tree. This tree possesses DNA identical to the genetic marker for Pure Nacional found in the 5,300 entry, world genetic database. Don Fortunato and his wife participate in the harvest and, utilizing machetes, open pods and assist in removing the beans. Sealed buckets with wet cacao beans are transported on Fortunato’s burro from the farm, to the family home, weighed on a digital scale and Don Fortunato is paid immediately before the fermentation process begins that same day.

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