NEW! Sakura Cherry Monkfruit Bar
NEW! Sakura Cherry Monkfruit Bar
Since 2008, we’ve been committed to introducing low-glycemic sweeteners, but without ploys. No erythritol, no xylitol, allulose,* no mysterious blends—just elemental ingredients, chosen with intention. Those who avoid all sugars (even our date-sweetened chocolates) have oft requested more interesting, adventurous, complex flavor pairings. This, dear ones, is for you!
I began with some of the world’s most prized cacao beans from Ocumare, Venezuela - uncompromisingly dark and alive with notes of lingonberry, raspberry, and hazelnut - roasted with loving kindness by our dear friend and esteemed chocolate maker Art. I’ve paired this incredible cacao with freeze-dried cherry blossoms from Kanagawa, Japan, Madagascar vanilla beans, Brazilian acerola cherry, and cacao fruit pulp from our friends in Ecuador. To sweeten ever so gently, I’ve added a whisper monkfruit, the revered “longevity fruit” known for its natural zero-glycemic magic.
(*erythritol, xylitol, and allulose are all heavily processed from corn. Please scroll down to learn more.)
Net Wt. 1.1oz (30g)
INGREDIENTS: cacao beans from Ocumare, Venezuela, roasted by Art Pollard, Belizean raw cacao butter*, sakura (cherry blossoms)**, acerola cherry*, cacao fruit pulp**, vanilla bean*, monkfruit*, Love. *organic
Are Corn-Based Sweeteners Really the Best Option?
Erythritol, xylitol, and allulose may seem like convenient, guilt-free alternatives to sugar, but their corn-based origins reveal a host of environmental, health, and ethical concerns that cannot be ignored. From monoculture farming and GMO concerns to digestive issues and over-processed ingredients, these sweeteners come with hidden costs that consumers should consider when choosing their alternatives.
If you're looking for a truly natural, wholesome sweetener, it might be worth exploring options that come from more sustainable and ethically sourced ingredients, such as coconut sugar or stevia, which offer sweetness without the heavy environmental toll and the processing concerns associated with corn.
Ultimately, the next time you reach for a sugar-free chocolate or sweetened snack, it’s important to consider not only the health effects but the broader impact of the ingredients on the planet and our agricultural systems.
This is the dark heart of cacao. It doesn’t whisper — it commands. Crafted from Thai beans, Black Diamond is pure, unyielding intensity. Like a black diamond, layers of complexity exist within its depths. Smooth yet primal, its untamed essence unfolds like a prism, refracting a symphony of flavor. This is chocolate in its purest form — undiluted, absolute, and endlessly intriguing.
Deeply Dark is for those who want chocolate so intensely dark that no light can escape. They crave a cacao-crammed, raw, bitter taste as dense as the dime-sized universe at the Big Bang.
