By focusing on farm fresh ingredients, Chef DeShantz has helped to revitalize the culinary credibility of Pittsburgh. Bringing creativity and innovation to a city once known more for its steel mills than its kitchens and chefs.
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Organically grown in Lachua Microlot in a partnership with Cacao Verapaz, a company lauded for sourcing the best fermented and dried cacao from the lush tropical hills of Guatemala, this bar will make you rethink what chocolate should taste like. Processed in micro batches at the Dulcinea kitchen reinforces the special attention and flavor associated with this special ingredient.
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With a serious commitment to crafting sustainably produced chocolate while leaving as minimal a footprint as possible, Laurie is producing some of the most delicious and mouthwatering bars we've had the pleasure of enjoying. Get to know the woman behind the cacao magic!
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