Our current artist editions, in one box.

Six bars made with artists we admire. Each began as a conversation and ended as something to eat.

Jonathan Monk — Fingerprints
Monk shaped the mold by hand from a block of clay, and his fingerprints stay on every bar. Inside is 80% Almendra Blanca, our rare white heirloom bean.

Stefan Brüggemann — 24K Gold Leaf
Made with Brüggemann and Newnewnew Studio: 75% dark chocolate wrapped in edible 24-karat gold.

Harold Ancart — Brown Malt
Toasted brown malt in white-bean heirloom cacao. It's sweet, bitter, crunchy and tangy, and the malt holds its own under the chocolate.

Lawrence Weiner — Blue Maize
72% dark chocolate with roasted, ground blue corn from Tabasco. It's a nod to the milpa, the ancient practice of growing corn among other crops.

Pedro Reyes — Chicatana Ant
The chicatana ant has been prized in Oaxaca since pre-Hispanic times. Smoky and crunchy, it meets a fruity chocolate and a pinch of salt. Made with Reyes and chef Enrique Olvera.

Adam Pendleton — Coffee Caramel
Dark chocolate and soft caramel, with single-origin Panamanian coffee from Dolcezza in Washington, D.C. Pendleton's artwork covers the wrapper, in six designs.

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Each bar begins with organic cacao and organic cane sugar. We never add emulsifiers or preservatives.

Store in a cool, dry place.