100%

Lao Mo Cocoa is a bean-to-bar producer operating out of Taiwan. As a maker that focuses on the raw potential of the cacao bean, the workshop maintains a narrow focus on the fundamentals of chocolate production. This specific 100% cacao bar represents a commitment to the baseline characteristics of the origin, stripped of all additives including sugar, soy lecithin, or additional fats.

The sensory experience of this bar is defined by the absence of supplementary sweeteners, allowing the natural profile of the cacao to occupy the entire palate. The beans undergo a traditional fermentation and sun-drying process before reaching the facility. During production, the manufacturer uses a melanger to refine the nibs into a smooth mass, preserving the cocoa butter inherent to the bean to achieve the final texture.

Every 45-gram bar is produced with a single-ingredient philosophy. By isolating only the cacao mass, the maker provides a transparent look at the quality of the raw material and the impact of the refining process. This approach is intended for those seeking to evaluate the character of the cacao itself, free from the influence of balancing agents.