Northwest coast of South America, neighboring Ecuador & Venezuela

Cocoa from the lowlands of the Santander region is rich in nutty flavor. It’s naturally sweet, with notes of cherry, bitter almond and even a hint of toasted marshmallow off a campfire. Gail uses Colombian chocolate to make her bars and envelop all of her truffles and tumbled treats in a silky smoothness that still has a firm snap when you take a bite.