Four fillings we make in Medellín, inside a bar you break open with your hands.
Made in Medellín
Smooth outside. Inside, the filling rules. We start with Colombian cacao and make our own milk chocolate. Our fillings have no premade bases and no artificial preservatives: pistachio cream with kataifi, slow cooked salted caramel, a whole cookie, and cashew cream.
Every bar goes through our hands. We fill, close and wrap each one by hand, in small batches. And every one has the same words molded into the chocolate: Hecho en Medellín.
Creamy, crunchy and loaded with pistachio. We start from 100% natural pistachios and refine them with sesame into a smooth paste full of flavor. We fold in kataifi prepared the traditional way for a fine crunch and wrap it all in our milk chocolate, extra smooth and refined.
A generous salted caramel filling, slow cooked from scratch and wrapped in our milk chocolate, extra smooth and refined. The crunch comes from a pecan praline folded into the chocolate, playing against the creamy caramel for that balance of sweet, salty and crunchy that makes every bite ask for the next one.
A whole cookie inside a chocolate bar. We bake it from scratch, with chocolate chips and toasted salted walnuts for a crunchy center full of texture and flavor. All wrapped in our milk chocolate, extra smooth and refined, playing against the crunch of the cookie in every bite.
Creamy, toasty and with just the right crunch. Our milk chocolate, extra smooth and refined, wraps a cashew cream made from scratch and a layer of chocolate with caramelized cashews. Silky at first, creamy at the center and crunchy at the finish, with cashew flavor from the first bite to the last.
We make filled chocolate bars by hand in Medellín, to break open at the table and decide later whether to share.
Everything we care about shows the moment you break it.
Made in Medellín
