60% Dark Milk Chocolate
Almond Crisp
Confluence Series
An elegant take on a comforting classic, the Almond Crisp bar delivers a deeply satisfying, texturally rich experience. We layer generous chunks of roasted almonds into a smooth 60% dark milk chocolate base crafted exclusively from Esmeraldas beans from Ecuador. The result is a seamless harmony where the dense, substantive crunch of the nuts is perfectly cocooned by a velvety, slow-melting dark milk chocolate.
Tasting Notes
Sourced from the lush coastal province of Esmeraldas, these heritage Ecuadorian beans provide a warm, earthy foundation. The bean’s natural tasting notes of rich brown sugar, dark molasses, and sweet baking spices act as a flavor bridge, magnifying the sweet, toasted oils of the almonds without overpowering them.
Roasting Profile
To perfectly complement the roasted almonds, this origin requires a steady, deliberate medium roast. The goal is to drive off any residual vegetal notes while leaning heavily into the bean’s natural caramelization and browning sugars.
Ingredients
Organic cocoa beans
Organic cocoa butter
Organic cane sugar
Whole Milk Powder
Roasted Almonds
Storage
Store leftover chocolate in a cool dark place between 60°F and 68°F (15°C–20°C).
COSTA ESMARALDAS
ECUADOR
About Costa Esmaraldas Ecuador
The Origin
Situated on steep hillsides where the coastal sea breeze meets the last remaining patches of Pacific cloud forest, Costa Esmeraldas possesses a highly unique microclimate. The region experiences an overcast, misty dry season that prevents the soil from drying out. The Salazar family established these orchards on former cattle pasture, intercropping the cacao with timber trees, citrus, bananas, and papaya. This lush, intentional canopy acts as an agroforestry shield that reduces soil erosion while providing a safe habitat for local and endangered wildlife.
The exceptional quality of these large, uniform auburn beans stems from rigorous, same-day processing. All pods are harvested, broken, and transferred to the on-site fermentary within a single day. The beans are fermented using a meticulous 5.5-day cycle. From there, the beans move to sliding sun-drying decks. This zero-compromise operation supports over 40 full-time jobs in the rural local community.
