I just had to make a bar inspired by molé: the rich chocolate-flavored sauce found in Southern Mexico. Specked with little toasted amaranth seeds, this warming, crispy bar is definitely a bar to help you settle into winter. 


Ingredients Guatemalan (Lachua Lake) cocoa beans and cocoa butter, unrefined Colombian Panela, organic toasted amaranth seeds, Costa Rican spices (cinnamon, black pepper, chilis, vanilla)

Spicy Mole Crisp (Aztec Crackle)


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    phone:  518-713-9529 | email: hello@primobotanica.com


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