Belgian chocolate is pretty famous. So is Mexican beans. So what happens when you take a Belgian chocolatier who lives in the Yucatan to make chocolate with things like the Criollo bean? Some fantastic stuff. A bag of roasted beans from the factory is something people usually have to shell crush and sugar to make it palatable. These were so good I was usually popping them straight and sometimes not even shelling them. The bitterness and lightness of the bean is amazing. For those of you that like darker chocolate with smooth bitterness, seek this out. read more