Gianduja (pronounced: jaan · doo · yuh) is the Italian word for chocolate mixed with hazelnut paste. Our Gianduja is made from four ingredients: hazelnuts, cacao, organic cane sugar, and salt. Perfect on toast, melted on ice cream, mixed into oatmeal, or straight from the jar on a giant spoon.
We carefully source the finest cacao in the world from farms that reflect our core values.
We carefully source the finest cacao in the world from farms that reflect our core values.
Like wine or coffee, the origin of each bar has a unique, bold flavor.
We roast lightly to avoid bitterness and bring out the flavor of each origin.
Every piece of our packaging is either compostable, biodegradable, or recyclable.
On the southern pacific coast of Colombia, Tumaco is a region that has been hard hit by historic political conflict and plagued by narco trafficking. The predominantly Afro-Colombian population has faced a great deal of prejudice and sustainable local development has been hijacked by extensive penetration of paramilitary and narco groups. When Cacao de Colombia first explored the region back in 2011, they found cacao everywhere; drying on any flat surface farmers could find, including the road.
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Made from organic sugar cane grown in South America. The cane juice, rich in molasses, vitamins and minerals, is squeezed from fresh sugar cane, evaporated and crystallized.
Harvested from Netarts Bay on the Oregon Coast, Jacobsen Salt Co.'s flake salt is bright and briny with a delicate crunch.
Our chocolate is made without the use of additional flavor additives or emulsifiers, such as vanilla or soy lecithin. We like to stay true to the unique flavor of each cacao origin.
