This chocolate is made from wild-harvest beans that grow on the “Chocolatales”, the chocolate islands, in the Beni region of the Bolivian Amazon. During the wet season, the expert collectors from the indigenous Maucaraje and Baures go out in canoes for weeks to gather the cacao in spots only they know – across a landscape as large Illinois and Indiana put together. The delicate beans are so small in size that they require specially modified roasters that few chocolate-makers have. This rare chocolate is conched for sixty hours to create a voluptuous, rounded chocolate with a lingering finish. It melts into notes of honeyed black tea, tobacco flowers, and cognac.