The Day of the Dead 2018


In October 2011, I traveled to Oaxaca, Mexico, to experience the Day of the Dead | Día de los Muertos up close. I immersed myself in the colorful festivities and enjoyed following the spiritual, floral and culinary ritual as it unfolded. The highlight of my trip was working with Zapotec chef Reyna Mendoza. Together, we made preparations for the celebration including metate-ground chocolate, mole and champurrado. During my visit, I gained a deep appreciation for the cultural richness of the Day of the Dead festival and came away inspired to create a unique collection of chocolate in commemoration.   

Like wine aged in French oak, our chocolate ages for one year in a variety of ingredients including orange peel (Zest 2014), natural honeycomb (Swarm 2015), roasted coffee beans (Pulse 2016) and Buddha's hand peel (Embrace 2017)

For 2018, we made Blush, an estate blend 73% dark chocolate. It is aging in rose buds and petals, permitting the floral aroma to delicately infuse the chocolate. 

To place your order for this annual chocolate, email us at 

Limited Edition 200 bars 

Ingredients Dominican Republic cacao and cane sugar, aged in rose petals

Allergen Free of egg, gluten, nuts, soy, wheat

Net Weight 57 g | 2 oz