The cacao inside this chocolate is the Trinitario varietal. The cooler roast profile captures notes of honey, grape and toasted walnut.


They hand sort, roast, crack, winnow and stone grind for up to 80 hours before ageing their chocolate. They then temper, mold and hand-wrap each bar in their little factory in Wellington, New Zealand.

Shirl + Moss Single Estate 70% Dark Chocolate Bar