70% Mole Oaxaqueño

KAICAO is a bean-to-bar chocolate lab located in Madrid, Spain. The maker processes its cacao through stone grinding in a melanger to produce its bars.

The 70% Mole Oaxaqueño bar reflects the complexity of its namesake, incorporating sesame seeds, almonds, pumpkin seeds, and a blend of chili, cinnamon, black pepper, cloves, and star anise. The cacao originates from the Hacienda La Carrera farm lot in Jiquilisco, El Salvador, where it undergoes a specific post-harvest protocol of box fermentation for 144 hours followed by sun drying. These production methods contribute to a flavor profile defined by toasted spices, chili, and sesame. The bar received an International Chocolate Awards European Bronze 2026.

This 50 g dark chocolate bar contains organic cane sugar and added cocoa butter, without the use of lecithin, vanilla, vanillin, or vegetable fats. The allergen statement indicates that it may contain traces of milk and nuts.