Wise, ancient cultures prized cacao as edible gold and revered beneficial botanicals as nature's apothecary. We've united these elements to deliver exquisite pleasure and balance. Known to be high in antioxidants, cacao flavonols have been found to mediate blood vessel relaxation, which may help botanicals circulate through the body.

The Los Rios region of Ecuador produces exceptional cacao, often referred to as Arriba (up river). The once mighty national strain, Arriba Nacional, is now on the verge of extinction. Together with a small group of farmers, we are working to revive Nacional. The flavor of this chocolate has upfront cacao, bouquet of fruit blossom and a lingering floral aura.

At the edge of the Peruvian Amazon lies Tingo Maria, a place where about 2,000 cacao farmers call home. Located in the tropical region of Yunga, it is a place where two rivers unite. The rivers Monzon and Huallaga bring magical water from deep within the forest for the papaya, orchids, banana, cacao and medicinal plants like the Uña de Gato. In this chocolate, you will taste nuances of the bananas, papaya and orchids growing amongst the cacao.

The Pacuare River (pah KWAH ray) is one of Costa Rica's wildest rivers; cutting through virgin rainforest gorges that shelter jaguars, ocelots, monkeys and a multitude of bird species. This bar's cacao is sourced from an exemplary certified organic estate in northeastern Costa Rica. The flavor of this chocolate is mild with low acidity and subtle nuances of caramel and golden raisin.

To transmute the prima materia into the gold of the soul - that is the way of the alchemist.

Madagascar's Sambirano region is known for rare, exceptional cacao. These veritable jewels offer a light, complex flavor with distinct citrus notes, expressing the terroir of the biodiverse valley that nurtures them. Sustainable farming methods preserve Madagascar's disappearing subhumid forests and the habitat they provide for species unique to the area.