Whole toasted hazelnuts and flaky sea salt folded into our Ecuador Arriba base — the classic sweet-salty pairing over a genuinely floral chocolate.
The release
We built this bar around the Arriba Blossom base specifically because hazelnut's toasty, slightly bitter edge plays well against jasmine florals without flattening them — a bar built on a more generic base would just taste like hazelnut chocolate. The sea salt is added by hand, flake by flake, after tempering so it doesn't dissolve into the surface.
Hazelnuts are toasted in-house and folded in just before molding, so they stay genuinely crunchy rather than softening in storage.
