Blanxart, a pioneer in the bean-to-bar movement produces this traditional and rustic hot chocolate bar - just add milk!
In 1585, the first commercial shipment of cacao beans from the new world arrived via seville – and Spain's deep passion for hot chocolate ‘a la taza’ (drinking chocolate) ignited. Dark as night, thick as pudding, Spanish hot chocolate is a new world away from those wimpy packets of powder that mix with water.
Drop a bar of pure, unrefined chocolate, slightly sweetened and mixed with vanilla into a mug of steamy hot milk and experience pure bliss. Or blend in traditional cocoa powder – for drinking or baking. Either way, it’s your passage to rich, sensuous, velvety heaven!