From a mountainside in El Salvador to my workshop in Exeter.
A special small-batch chocolate made from cacao grown on a mountainside farm in El Salvador - a place I visited and stayed on.
These beans come from Elmer and his family at Copinol Escondido, a remote farm reached on foot through forest and waterfalls. I brought a pod home to open with my children, so being able to make chocolate from these beans feels incredibly special.
Made from raw cacao beans, not pre-made chocolate, and crafted in small batches to bring out the natural character of this origin.
Tasting notes:
Tamarind
Dates
Dark caramel
Yellow stone fruit (apricot)
A softer, more rounded profile than my Hacienda La Carrera bar - perfect to taste side by side.
👉 Only one sack of these beans was sourced. Once it’s gone, it’s gone.
Ingredients: cacao beans, unrefined cane sugar, cocoa butter
50g
Try it alongside my other El Salvador bar and taste the difference between two farms.
From a mountainside in El Salvador to my workshop in Exeter.
A special small-batch chocolate made from cacao grown on a mountainside farm in El Salvador - a place I visited and stayed on.
These beans come from Elmer and his family at Copinol Escondido, a remote farm reached on foot through forest and waterfalls. I brought a pod home to open with my children, so being able to make chocolate from these beans feels incredibly special.
Made from raw cacao beans, not pre-made chocolate, and crafted in small batches to bring out the natural character of this origin.
Tasting notes:
Tamarind
Dates
Dark caramel
Yellow stone fruit (apricot)
A softer, more rounded profile than my Hacienda La Carrera bar - perfect to taste side by side.
👉 Only one sack of these beans was sourced. Once it’s gone, it’s gone.
Ingredients: cacao beans, unrefined cane sugar, cocoa butter
50g
Try it alongside my other El Salvador bar and taste the difference between two farms.