Ten bars of Sweet Magic — enough for the whole table, and then some.
Fifty percent our own raw Talamanca cacao. Twenty percent pure cacao butter, folded back in. Thirty percent coconut sugar. That extra cacao butter is what gives Sweet Magic its silk — a melt that begins the moment it meets your tongue and carries the cacao all the way through.
Coconut sugar brings a warm, caramel sweetness that lets the cacao stay dark and deep underneath it. Rich and grounding for anyone who loves real dark chocolate, smooth and sweet enough for everyone.
Ten bars, made by hand in small batches in Costa Rica, from our unroasted Talamanca cacao — to share, to gift, or to keep the season stocked.
Our cacao is ground for forty-eight hours and never rises above 109F. Here is why that matters.