OAXACA CHOCOLATE

A chocolate love letter to Oaxaca, told in toasted corn, warming cinnamon, and cacao-corn crunch.

Corn — the cornerstone of Mexican culture and cuisine — is reimagined three ways in one bar. A corn couverture, made in the style of white chocolate, forms the outer shell; a cinnamon-spiced caramel runs through the centre; and a corn and cacao crunch threads texture throughout, an edible homage to Oaxaca's masa traditions reworked entirely in chocolate.

Note from Phil

The bar's engraved stamp features the Corn Stone — a nod to a 14th-century Mexica stone altar carved with corn cobs, so precisely rendered you can still make out the husk and the wavy corn hairs, now held in Mexico City's National Museum of Anthropology. It's a small echo of a saying every Mexican grows up with: "sin maíz no hay país," without corn, there is no country. A phrase that captures just how deep corn runs through Mexican life — not just a staple on the plate, but a cornerstone of identity, ritual, and culture stretching back thousands of years. This bar is my way of putting that idea into chocolate.

85g (3oz)