Here, we've tamed the Nacional of Peru's Marañón Canyon with a superior, roller-dried milk powder, which subtly caramelizes the casting of this canonized cacao while summoning the supple chocolate more so than its "darker" counterpart- our 72% bar. Once considered practically extinct, this heterozy-gemini varietal presents a 60/40 mix of purple and white seeds, which sings a song of floral and fruity alto notes anchored in creamy baritone nuts, touched in the end by the tannins of their skins. Bought in wet mass at small farms throughout the canyon before being transported by burro and motorbike to a central processing facility, the cacao receives a special hand-sorting and mixing before being fermented in local Laurel wood boxes. Post-fermentation, a proprietary pre-drying process assures a lower level of volatile compounds post-processing, ensuring the consistent character of Nacional can persevere acros continents and palates; space and time; hearts and minds. Here, we present a delicious distortion: the modern silk of milk.

Produced in a facility that handles dairy, nuts, and wheat

You can store your chocolate bar at room temperature, up to 78 degrees, for up to one year. For optimal storage, we recommend a room temperature between 55-65 degrees. 

Please Note: We only ship out Monday and Tuesday to avoid having packages sit in a warehouse over the weekend unless overnight shipping is selected before Thursday.