A blend of (47%) Peruvian milk chocolate with quinoa and toasted sesame will transform perceptions of the classic chocolate crisp.

jcocouses quinoa puffed under low heat, glaze it in blue agave to seal the texture, and add in toasted sesame seeds, creating a milk chocolate experience that leans more savory than sweet.

The cacao origin is Rupa-Rupa, Upper Amazon region of Peru. The beans are fermented 7 days, dried 7 days with a medium roast.