Handmade in the Aztec tradition, the unique opaque patina and rustic, brittle texture are the result of a cold production process that maintains the full flavor of each ingredient.

Opaque patina indeed – one first glance it appeared that the chocolate had melted and resolidified. This is exactly the appearance the card warns about: one closer inspection you can see the actual granules of cane sugar used.
So, on with it: how is this chocolate? Awesome, simply awesome. It’s almost an unchocolate. You take a piece into your mouth and bite into it; it’s more like a chocolate sugar cube. The sugar dissolves, mixing into the 45% cocoa, and then 15-20 seconds later, the chili kicks in – medium spicy, just the right amount.
The best way to summarize this bar? It’s like eating a spicy hot chocolate – you feel like you should be drinking it.

What threw us off is that the ingredients list “spices” without being specific, but the front wrapper says Ceylon cinnamon. We’re guessing cinnamon is probably the leader among these, but we can’t say for sure. The point is that these “spices” are what even out the flavor of this bar nicely. A good chocolate experience, more exotic than what we expected.
Four-year-old says this is a tiny little bit spicy. “It’s okay.”

This is another variation on the spicy chocolate theme, and while ingredients only say chilies and spices, I believe these are chipotles and/or cayenne. If there is cinnamon, it’s minimal and very subtle. More noticeable is the vanilla from the 58% cacao dark chocolate. The text on the container suggests the chocolate is all Venezuelan, but does not outright explicitly claim that.

It’s a pretty good spicy mix – but because you use water and this includes dehydrated milk, you need a full 3 tablespoons of mix to a 1/2 cup of hot water, so the servings to mix proportion is lower. Overall: pretty good, fair on the spicy, creamy taste.