For this bar, Cuna de Piedra has chosen the hibiscus flower harvested by the indigenous community, Numa Gamaa Ski Yu Me'Phaa, from whom the chocolatiers have learned a special kind of devotion to Mother Earth, and a true understanding that the whole is greater than the sum of its parts.
The members of the Me'Phaa community have been cultivating the Creole Hibiscus tree for centuries. This is the variety that was originally introduced by the Spanish galleons on the Pacific route from Manila to Acapulco, and is known for being particularly robust and aromatic.
Ingredients: cacao beans, cane sugar, dried hibiscus flowers
Made in Mexico