77% Wild Forest Sea Salt

After natural fermentation and air and sun drying, these Nicaraguan beans make their way to Vancouver Island where the chocolate maker, Scott, along with his wife, Emilie, forage for Sitka spruce tips and stinging nettle and then combine them with Western white pine, juniper berries, and locally harvested sea salt, crafting a truly unique taste of place. From the first whiff, you'll catch a strong evergreen aroma—fresh, piney, and with a gin-like quality. The taste has complex chocolate notes blended with spruce sap and botanical fruitiness. It's far from light on the salt (in the best way), which balances out any bitter or umami notes. You might even think there's vanilla or rosemary included. The finish sticks with you—long after you think it's over, it’s still there, quietly echoing in the background, a satisfying, lingering reminder of how delicious and unique this bar really is.