A holiday-season small batch built on our Mekong Cherry base, with real Ceylon cinnamon and whole clove folded in for a genuine spiced-chocolate character.
The release
We chose the Mekong Cherry base for this seasonal release because Vietnamese cacao's own peppery, dark-fruited character already leans toward warm spice — cinnamon and clove feel like an extension of the bean's own flavor rather than a flavoring dumped on top of a neutral base. Ceylon cinnamon, not cassia, for a genuinely warmer, less sharply hot spice character.
Only produced for the winter holiday season each year; once the run sells out, it returns the following winter as a fresh batch, not a held-over stock.
