The texture of the chocolate on the palate, the evolution of flavors in the mouth. In what order do they reveal themselves to you? Sweet cacao, fruity and acidic with spice rounding out the finish. Watch how the chili warms you after you have swallowed.

Sugar-free Red Fire: Mexican ancho & chipotle chillies + Ceylon cinnamon + dark chocolate, 62% cacao

Safe for diabetics, this bar uses the sugar alternative maltitol.

Consume within 6 months.
Net weight: 3oz.

GLUTEN-FREE product containing less than 20ppm of gluten.

SKU: CB-SUG-RED

"There are no words to describe what came in the mail yesterday, delivered by a human being who had no idea he was lugging heavenly treasure. The abundant sensuality of each square, the scent redolent of furtive pleasure, the rich excitement of each bite and the lingering fire of chillies in the throat... To have waited so long for chocolate, and then to have it in its finest hour—it was all too much. The first taste of chocolate in over 20 years. Can you imagine? What a wonderful way to rejoin the living. A supreme achievement.

Thank you. Thank you. Thank you."
–Dr. Herbert Plummer

"Though Stevia is not being used currently in chocolate there is hope for its arrival soon. Stevia is a 100% natural South American herb that has been used as a sweetener by the Guarani Indians of Paraguay for hundreds of years. The leaves of this small, green Stevia rebaudiana plant have a delicious and refreshing taste that can be 30 times sweeter than sugar.

The body does not metabolize the sweet glycosides from the stevia leaf or any of its processed forms—so there is no caloric intake. Stevia doesn't adversely affect blood glucose levels and may be used freely by diabetics.

Though not FDA approved as of yet, it is available in natural food stores, but I know that there will be hope for its arrival into chocolate very soon if I have my way with it."
–Katrina