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We work in batches small enough to taste every pour. Cocoa is sourced from wet-zone estates, conched slowly, then tempered by hand, which is why the finish is smoother than the production numbers suggest.

We work in batches small enough to taste every pour. Cocoa is sourced from wet-zone estates, conched slowly, then tempered by hand, which is why the finish is smoother than the production numbers suggest.

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