Kasama Echague 70% Dark Chocolate Bar Himalayan Pink Salt In the basement kitchen of

In the basement kitchen of the Seattle Unitarian Church the first batch of these sweet pickled hot peppers was born

Crystallised Stem Ginger 8% (Ginger

but the Kanzuri fermented pepper has not

this little jar and each careful slice are garnishes to consider for your next tray of bonbons or finger pastries

This fantastic and versatile condiment was Maria's and Mark's very first expression of goodness in a jar

Kasama Echague 70% Dark Chocolate Bar Himalayan Pink Salt In the basement kitchen of55 gram bar Vancouver, CANADA This limited release bar is a celebration of place, craft, and flavor. Made with rare cacao from the northern Philippine town of Echague in the Cagayan Valley, it unfolds in smooth, creamy layers with flavor notes of roasted chestnuts, Black Forest cake, and a whisper of stout beer. The beans were carefully fermented in Gmelina wood boxes and slow dried over several days by Kasama's friends, Kuya Earl and Ate Jessi Annan