Mexican cocoa just hits different. It is richer in flavor and more aromatic. Our pick is cacao creole - recognized for its quality and low tannin content (that bitter aftertaste you can feel lingering on your tough), and reserved for manufacturing of finest chocolates. It is also well-know for its aromatic properties - if you remember that decadent atmosphere of a gourmet candy shop or a chocolate-scented bath and body works candle - this is it. Сheck out our chocolate recipe using out cocoa creole in description to the product.