Organic ingredients: cacao beans, cane sugar, cocoa butter.

Handcrafted from bean to bar

Blend of three cacao origins (based on my research: Ecuador, Dominican Republic and Costa Rica).

This bar takes its name from the Wasatch Mountains of Utah which is Solstice home.

Color: dark brown.

Snap: hard.

Texture: very silky.

Nose: sugary light chocolate, frankincense and cinnamon.

Palate: brownie, marshmallow, abundant cinnamon and frankincense aromas.

Finish: sweet spicy chocolate and tamarind sour/sweet taste lingering on the tip and on the side of your tongue and at the bottom of your throat. At the very end just frankincense mouthwatering feeling: musk, pine, sweet ginger, orange zest.

Can you image a big chunk of chocolate brownie topped with a scoop of aromatic franckincense ice cream and a drizzle of caramel tamarind sauce?

Modern tasting profile and I really love it. It is not an easy task to create a perfect blend cacao origin dark chocolate bar. On my opinion, Solstice did a great job.

This bar is very versatile. Why? If you just enjoy white or milk chocolate (with or without inclusions), you might be surprised how delicious, mild and aromatic dark chocolate can be.

It all depends on the cacao origin and/or cacao beans and on the craft chocolate maker.

Boldness, trust, research, inspiration are the keys.

Always keep in mind that chocolate is a journey!