Introducing our 10 year anniversary bar, celebrating with the 10 year anniversary of the Heirloom Cacao Project!

Designated Heirloom Cacao (HCP #1) by the Heirloom Cacao Preservation Fund in 2014, this particular lot of beans comes directly from the farm of Felix Paredes in Sapecho, Alto Beni, Bolivia, who has been farming cacao for over 60 years. The beans were box-fermented for five days, mixed once per day, and dried in three stages: first with warm air in a stainless-steel flatbed dryer, then rested for two days in open bags in a greenhouse, then finished for two half days in direct sun. The result is perfection. “I believe this is one of the best batches I’ve ever made,” says Volker.

We are proud to introduce this bar to you as a once in a lifetime experience. This may be the best chocolate we’ve ever made.

More information on the farm: https://www.hcpcacao.org/anniversary-auction.html

Tasting Notes: Chocolate cheesecake

Ingredients: Cacao Beans, Organic Unrefined Cane Sugar, Organic Cocoa Butter

Kosher information: Parve

Paredes Estate, Bolivia 70% Dark

Bean to Bar Chocolate Handcrafted in Los Angeles

Subscribe to our newsletter