This is drinking chocolate in its original form. Forget powdered packets and floating marshmallows — this is the opposite. Made from whole cacao with its full cacao butter intact, this is organic, ceremonial-grade chocolate, meaning nothing has been stripped away. It retains its natural cocoa butter and high levels of beneficial compounds like theobromine, anandamide, and antioxidants, with no added sugar or emulsifiers.

It’s worth remembering that eating chocolate in bar form is a relatively recent, European invention. For centuries before that, cacao was prepared and consumed as a drink — often spiced, unsweetened, and intensely rich, much like this — by Mesoamerican cultures. Cocoa prepared this way would have been familiar to Aztec elites.

There’s no sugar here, so the experience is bold and concentrated. Think rich, oily texture, serious body, and layered complexity rather than sweetness. The spice blend —vanilla, ancho chilli, allspice, true cinnamon, nutmeg, rose petals, and sea salt — adds warmth and aromatic lift without turning it into a flavoured novelty. The result is deep and energizing. It makes a fantastic lower-caffeine alternative to espresso, or an excellent companion with coffee for a genuinely great mocha. I like mine strong and short — about 2 ounces, Italian espresso–style.

Ingredients (all organic): Cacao beans, vanilla bean, ancho chilli, allspice, true cinnamon, nutmeg, rose petals, sea salt.

Suggested preparation: Use 4 or more discs per cup. Add hot liquid (water, herbal tea, milk, or milk alternative). Let melt for at least 15-30 seconds, then whisk or blend. Sweeten only if desired (raw honey, cane juice crystals, or maple syrup work well).