For this bar, Cuna de Piedra has chosen the hibiscus flower harvested by the indigenous community “Numa Gamaa Ski Yu Me'Phaa”, from whom they have learned a special kind of devotion to Mother Earth, and a true understanding that the whole is greater than the sum of its parts. · The members of the Me'Phaa community have been cultivating the creole Hibiscus tree for centuries. This is the variety that was originally introduced by the Spanish galleons on the Pacific route from Manila to Acapulco, and is known for being particularly robust and aromatic.
INGREDIENTS: Cacao beans, Cane sugar, Dried Hibiscus flowers. Manufactured on equipment that processes wheat, milk, soy, peanuts, tree nuts and eggs.
Cuna de Piedra is an homage to Mexican cacao. Their mission is to raise the quality of life of everyone involved in the process, from those who grow and harvest the land, to those who consume their bars. Each one of their chocolates is a reflection of the best lesson Mother Nature has taught us: good things take time, but they are worth waiting for.