Artisanal chocolate made with “noble-grade” Criollo, Trinitario and Wild Cocoa beans from selected Farmers in Venezuela, Ecuador, Grenada, Bolivia and Dominican Republic, paid above fair trade prices. The chocolate is refined in Switzerland under the highest quality standards and perfected by Chocolatier Ludwig Ratzinger into a superior chocolate bar.
Ecuadorian cocoa 72% dark chocolate with toasted and ground Chili flakes sprinkled with Maple flakes.
This is a taste of “Sweet with Heat”. You only feel the heat as an aftertaste and the light maple flakes round it out. Combined with the intensity of the dark chocolate, it brings out the best of this combination. A great choice for Valentine’s Day!
- Cocoa mass
- Cocoa butter
- Maple sugar
Meet the Maker:
Ludwig Ratzinger as born in Bavaria where his family owned and operated a bakery/pastry business. Ludwig apprenticed in the pastry business at Garmisch-Partenkirchen Business School and in he bakery business in Landsberg. He moved to Canada in 1990, where he went on to work at the Chateau Laurier, and for the Governor General in 2000. Ludwig taught cooking and baking throughout the region, and decided to pursue his long-time passion by making artisan high quality chocolate. Read more about Ludwig’s story here.