A burst of Fire with a medium plateau which lingers with a complex flavored burn. Made with Kakawas blended 80% Chocolate (Cacao liquor, Sugar, Cocoa butter, Soy lecithin, Vanilla), Kakawa 4 Chili Blend - Roasted organic chilies from Mexico ...
read moreRepresentative of the historic drinking chocolate of Oaxaca from the mid 1800s to the mid 1900s. The evolution of chocolate preparation in Mexico changed over the centuries from the initial Spanish modifications. Chocolate became sweeter, still made ...
read moreRepresentative of the historic drinking chocolate of the American colonies from the early 1700s to the mid 1800s. The first chocolate company in America was started by the Walter Baker Co. in Massachusetts in 1765. Thomas Jefferson loved chocolate ...
read moreRepresentative of the historic drinking chocolate of the French court of Versailles from the 1670s through the late 1700s. Lavender, grown throughout France was used as scent and perfume and as an ingredient in food and chocolate. This is an ...
read moreRepresentative of the historic drinking chocolate of the Spanish court from the 1530s to the early 1800s. A recipe from 1644 written by Antonio Colmenero de Ledesma describes how the Spaniards preferred their chocolate - bittersweet with raw brown ...
read moreRepresentative of the historic drinking chocolate of the extravagant Italian court of Tuscany from the 1660s to the late 1700s. Francesco Redi, a scientist, poet, physician and apothecary to Cosimo III de Medici, the Grand Duke of Tuscany, created ...
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