It takes a lot to make an exceptional chocolate bar. The grower's labor and meticulous attention to each detail of picking, fermenting, and dying lay the foundation. After we receive the cacao beans, we continue the process by roasting, cracking, winnowing, grinding, conching, tempering, and molding them into bars. Finally, you eat it! It's this group effort including the grower, the maker, and you that forms the connected triangle that gives us our name. We hope you enjoy your part in the process as much as we enjoy ours.
Guatemala has a long cacao tradition that is still present in Mayan communities. With wide ranges for unique delicious concoctions, this Guatemala Lachua bar makes you feel like it's a warm summer day no matter the weather. A 70% Cacao bar with lemon hints along with strawberry and orange creamsicle tasting notes, summer is never far.