Cacao for this recipe is collected in the Duarte province. This recipe for us touches significantly on the concept of sustainability. During fermentation, we juxtapose the cacao beans with a tree that is commonly found in Dominican farms, which is the bitter orange.

The bitter orange has a very interesting characteristic… it contains very high aromatic value, which provides the cacao with incredible citric aromas that come through in the final chocolate profiles. We did a play on words for this profile, instead of bitter – we opted for better, since the orange gave it a better profile.