As the first piece of award-winning bean-to-bar chocolate at KESSHŌ, this 58% dark milk chocolate bar has been their team's all-time favorite. They sourced Trinitario cacao beans from Kokoa Kamili in central Tanzania and, by carefully controlling the roast, they've managed to merge the citrusy nature of the cacao with a creamy aroma. Enjoy the complex tasting experience: a little tanginess at the beginning, followed by red dates and yogurt, and then a lasting note of caramel.

Born and raised in Beijing, Liang honed her skills in pastry and chocolate-making in Tokyo, while Mark grew up in the Midwestern US, nurturing a passion for computer science and Chinese studies at Stanford. In 2009, they united their shared love for pastry and a mission to spread joy through sweet experiences by founding a bakery in Beijing, “Pantry’s Best”. They've spent the past decade having a blast transforming Asian ingredients into unique Western-style desserts. It was during this delightful journey that they fell head over heels for the intricate world of bean-to-bar chocolate.

Tasting notes: Opens with orange, followed by red dates and yogurt, and ends with caramel.

Ingredients: Whole cacao beans, sugar, cocoa butter, whole milk powder

Cacao Bean Origin：Kokoa Kamili - Tanzania

Weight: 2.1oz / 60g

Made in Austin, Texas!

We pick, pack and ship orders around the clock. Holiday Processing Time: Most orders will be processed within 4 business days of receipt. Many orders are shipping sooner than that! Please note orders are not processed or shipped on weekends or holidays.

We are happy to ship every package with recyclable or compostable materials. We also include a complimentary sweet bite in each order :-)