Small JCOCO Chocolate Bar

Satisfy your sweet cravings with the Small JCOCO Chocolate Bar! Made from the finest ingredients, each bite will transport you to chocolate paradise. The perfect size for a quick indulgence or for sharing with a friend. Treat yourself to a moment of bliss with the Small JCOCO Chocolate Bar.

Flavors:

Orange Blossom Espresso - A take on the classic tradition of coffee paired with citrus. Deeply aromatic orange oil melts into notes of creamy espresso, a hint of black tea and cloves, and 61% Peruvian dark cacao. The cacao origin is Rupa-Rupa, Upper Amazon region of Peru. The beans are fermented 7 days, dried 7 days with a medium roast.

Peruvian Dark with Cacao Nibs - A remarkably smooth and creamy blend of Peruvian beans from the Rupa-Rupa, high Amazonia region. This well-balanced 72% cacao dark bar contains nibs from the same beans, roasted to a nutty perfection for a delicious crunch. The beans are fermented for 6 days, and dried for 6 days with a medium roast.

Himalayan Salt + Toffee - A combination of English-style toffee bits and salt mined from ancient sea salt deposits in the Himalayan Mountains in a high cacao percentage (47%) milk chocolate creates this elevated chocolate treat. The cacao origin is Rupa-Rupa, Upper Amazon region of Peru.

Alaskan Smoked Sea Salt - Made by smoking Alaska pure salt flakes over burning Alder wood, this unique ingredient lends a complex yet balanced flavor to our smooth dark chocolate, making for a bite that is both decadent and delicious. 61% Peruvian dark chocolate. The cacao origin is Rupa-Rupa, Upper Amazon region of Peru. The beans are fermented 7 days, dried 7 days with a medium roast.

Single Varietal Contamana Cacao - Expertly crafted from 100% origin contamana cacao beans sourced from the Cusco valley of Peru, an ancestral home of cacao, this mouthwatering bar will change perceptions of dark chocolate. Rich, aromatic cacao gives way to notes of strawberries and plum, with creamy dark cacao lending a slight citrus acidity on the back palate. The beans are fermented for 6 days and dried for 5 days with a low roast to retain much of the cacao's natural fruit flavor and acidity. The bar is low in sugar and high in antioxidants, heart-healthy cocoa butter fat, and rich, robust flavor. 

Crisp Quinoa Sesame - An unexpected blend of high cacao (47%) Peruvian milk chocolate with quinoa and toasted sesame will transform perceptions of the classic chocolate crisp. Quinoa is puffed under low heat, glazed in blue agave to seal in the crispy texture, and add in toasted sesame seeds, creating a milk chocolate experience that leans more savory than sweet. The cacao origin is Rupa-Rupa, Upper Amazon region of Peru.