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Casa de Bosques Chocolate Bar

11.00
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Casa de Bosques Chocolate Bar

11.00

This sophisticated handmade chocolate is the result of a collaboration between J. Llanderal, a Mexican master chocolatier, and Savvy Studio.

Pink Peppercorn
Spice up the moment with a yin-yang combination of fragrant pink peppercorn and bittersweet cacao. Fruity and rich at the same time, this chocolate is sharp and musky, evoking the flavor of sunshine on an autumn day.
Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, pink peppercorn.

 

Fleur de Sel
Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, Hawaiian pink sea salt.

 

Puffed Quinoa, Turmeric, Coconut
Vibrant turmeric, delightfully crunchy puffed quinoa, rich dark chocolate and hearty coconut come together much the way friends at Casa Bosques and Dimes have – to promote taste and wholesome ingredients with notes and accents from all over.  This chocolate is made from cacao beans sourced from the north eastern part of the Dominican Republic.
Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, organic quinoa, organic coconut, organic turmeric.

 

Cacao Nibs
Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, organic cocoa nibs.

 

Mushrooms
In collaboration with Études, we have created a unique and unforgettable chocolate made from Fuparoca cacao beans sourced from the north east of the Dominican Republic. The smokey flavors and textures of mushrooms and black pepper, mixed with rich, luscious dark chocolate, captures the group's collective vision of a fluid merging of reference, method, and medium. Études' strong emphasis on collaboration and sculpting their very own contemporary landscape facilitates this decadent and enigmatic experience.
Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, organic toasted shitake mushrooms, organic pepper.

 

Coconut & Curry

Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, organic coconut, organic curry powder.

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This sophisticated handmade chocolate is the result of a collaboration between J. Llanderal, a Mexican master chocolatier, and Savvy Studio.

Pink Peppercorn
Spice up the moment with a yin-yang combination of fragrant pink peppercorn and bittersweet cacao. Fruity and rich at the same time, this chocolate is sharp and musky, evoking the flavor of sunshine on an autumn day.
Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, pink peppercorn.

 

Fleur de Sel
Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, Hawaiian pink sea salt.

 

Puffed Quinoa, Turmeric, Coconut
Vibrant turmeric, delightfully crunchy puffed quinoa, rich dark chocolate and hearty coconut come together much the way friends at Casa Bosques and Dimes have – to promote taste and wholesome ingredients with notes and accents from all over.  This chocolate is made from cacao beans sourced from the north eastern part of the Dominican Republic.
Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, organic quinoa, organic coconut, organic turmeric.

 

Cacao Nibs
Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, organic cocoa nibs.

 

Mushrooms
In collaboration with Études, we have created a unique and unforgettable chocolate made from Fuparoca cacao beans sourced from the north east of the Dominican Republic. The smokey flavors and textures of mushrooms and black pepper, mixed with rich, luscious dark chocolate, captures the group's collective vision of a fluid merging of reference, method, and medium. Études' strong emphasis on collaboration and sculpting their very own contemporary landscape facilitates this decadent and enigmatic experience.
Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, organic toasted shitake mushrooms, organic pepper.

 

Coconut & Curry

Ingredients: Organic cocoa paste, organic coconut sugar, organic cocoa butter, organic coconut, organic curry powder.