(1.9-ounce bar)
Japanese yuzu peel is ground into cocoa butter and paired with bean-to-bar dark chocolate for a refreshingly citrus, lightly floral flavor. A project of Chef Thomas Keller using Arriba Nacional cacao from Ecuador's Hacienda Victoria Estate.
(1.9-ounce bar)
Japanese yuzu peel is ground into cocoa butter and paired with bean-to-bar dark chocolate for a refreshingly citrus, lightly floral flavor. A project of Chef Thomas Keller using Arriba Nacional cacao from Ecuador's Hacienda Victoria Estate.
