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Dark Chocolate + Red Raspberry CollaBARation™ Bar

Dark Chocolate + Red Raspberry CollaBARation™ Bar

An elevated take on a classic combo, we created this bright and fruity bar in partnership with award-winning jam makers, American Spoon.


This rich chocolate is Certified Kosher D.E., vegan and gluten free. 

Availability: In stock

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Our Newest CollaBARation™ Bar

Complete Information

Full Description

An elevated take on a classic combo, we created this bright and fruity bar in partnership with award-winning jam makers, American Spoon. We handcraft this 54% dark chocolate with cocoa beans we source directly from farmers in San Jose Del Tambo, Ecuador and blend with organic, velvety red raspberries and a pinch of turbinado sugar. The result is comforting and classic--like biting into a juicy chocolate-covered raspberry. Not only do we love American Spoon’s fruit jams and preserves, our companies share many similarities. We’re both Good Food Award-winners, and family businesses with a passion for making honest food that tastes great. This bar is a result of those efforts, and is as tasty as it is timeless.

This rich chocolate is Certified Kosher D.E., vegan and gluten free. 

Net Weight: 85g (3oz)

This product is:

Tasting Notes
Silky smooth, tart and juicy, with bright notes of red fruit, pie crust, and caramel.
Nutritional Info

Processed in a facility that also processes milk, peanuts, tree nuts and wheat.

Ingredients: Del Tambo, Ecuador Cocoa Beans, Organic Cane Sugar, Cocoa Butter (Made in our factory), Organic Turbinado Sugar, Organic Raspberries.

Serving Size 42.5g (1/2 bar)
Total Calories 240, Fat Cal. 130, Total Fat 16g (25%), Saturated Fat 9g (45%), Trans Fat 0 (0%), Cholesterol 0 (1%), Sodium 5mg (0%), Total Carbs 23g (8%), Fiber 5g (20%), Sugars 18g, Protein 2g, Vitamin A (0%), Vitamin C (7%), Calcium (2%), Iron (6%)

A Product Of...


San Jose Del Tambo, Ecuador

A quiet, unassuming village at the foothills of the Andes Mountains holds one of cocoa’s best-kept secrets. Once an outpost for journeying Quechua Indians looking for rest before ascending the Andes, San Jose Del Tambo, Ecuador, has made its mark in South America as one of the best regions in which to grow cocoa. Cocoa only grows 20 degrees north or south of the Equator because it prefers hot and humid climates. Fittingly, San Jose Del Tambo’s balmy weather and high altitude, coupled with the roaring waters of the Rio de San Miguela creates one of the world’s best environments for growing superb cocoa beans.

> read more about our travels to this region
> Read The Full Story