Sale Price:
$68.00
Original Price:
$70.00
Grab the bars from the latest subscription box without committing to a year’s long subscription:
67% KINAKO CRUNCH (subscription exclusive, almost sold out!)
Inspired by my travels in Japan earlier this year, I wanted to capture some of the flavors I loved most. One standout was mochi dusted in kinako, a nutty, toasted soybean flour. I paired kinako with rich Okinawan sugar, known for its deep, nuanced flavor, then folded in mini rice crackers (all ingredients brought back from my trip). While slightly savory, the crackers bring out the warm, nutty depth of the kinako, creating a dark chocolate that’s rich, layered, and delightfully crunchy in every bite.
Ingredients: Cacao beans from Camino Verde in Ecuador*, Okinawan sugar, kinako (toasted soybean flour), cocoa butter*, rice crackers (glutinous rice, green rice, coloring (red koji))
68% SALSA MACHA
72% BACKYARD RESERVE
73% LOQUATIOUS (subscription exclusive, almost sold out!)
This bar began with a generous neighbor who shared the bounty from their 30-year-old loquat tree. Loquat seeds carry an almond-like flavor—similar to apricot seeds—that can even be made into an almond liqueur. I created a loquat seed liqueur and dehydrated the fruit, hoping to showcase both in the chocolate. Fresh loquats are stunning, like a tropical apricot, but once dehydrated their flavor became too delicate and subtle. In testing, they couldn’t quite stand up to the rich, fudgey, marzipan-like notes of the chocolate. Instead, I paired the loquat seed liqueur chocolate with toasted slivered almonds, which highlight and complement its unique flavor beautifully.
Ingredients: Cacao beans from PISA, Haiti*, Loquat seed liqueur (vodka, loquat seeds, spices), cane sugar*, cocoa butter*
74% PISA, HAITI
Box contains: sesame, soy
Vegan
Grab the bars from the latest subscription box without committing to a year’s long subscription:
67% KINAKO CRUNCH (subscription exclusive, almost sold out!)
Inspired by my travels in Japan earlier this year, I wanted to capture some of the flavors I loved most. One standout was mochi dusted in kinako, a nutty, toasted soybean flour. I paired kinako with rich Okinawan sugar, known for its deep, nuanced flavor, then folded in mini rice crackers (all ingredients brought back from my trip). While slightly savory, the crackers bring out the warm, nutty depth of the kinako, creating a dark chocolate that’s rich, layered, and delightfully crunchy in every bite.
Ingredients: Cacao beans from Camino Verde in Ecuador*, Okinawan sugar, kinako (toasted soybean flour), cocoa butter*, rice crackers (glutinous rice, green rice, coloring (red koji))
68% SALSA MACHA
72% BACKYARD RESERVE
73% LOQUATIOUS (subscription exclusive, almost sold out!)
This bar began with a generous neighbor who shared the bounty from their 30-year-old loquat tree. Loquat seeds carry an almond-like flavor—similar to apricot seeds—that can even be made into an almond liqueur. I created a loquat seed liqueur and dehydrated the fruit, hoping to showcase both in the chocolate. Fresh loquats are stunning, like a tropical apricot, but once dehydrated their flavor became too delicate and subtle. In testing, they couldn’t quite stand up to the rich, fudgey, marzipan-like notes of the chocolate. Instead, I paired the loquat seed liqueur chocolate with toasted slivered almonds, which highlight and complement its unique flavor beautifully.
Ingredients: Cacao beans from PISA, Haiti*, Loquat seed liqueur (vodka, loquat seeds, spices), cane sugar*, cocoa butter*
74% PISA, HAITI
Box contains: sesame, soy
Vegan
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