Category: Barras de edición limitada
No tengas miedo: el alga es muy sutil. Infusionamos dulse roja en manteca de cacao peruana, lo que resaltó un extra de cremosidad en una grasa de sabor generalmente neutro. Incorporamos la mantequilla de alga al chocolate negro de Tanzania, junto con grandes bocados de mijo. Es como una versión ligeramente salada de las barras crujientes de nuestra infancia.
I was skeptical about seaweed in a bar, but the cacao butter really does its job—the red dulse just adds a subtle, almost savory depth without any fishy taste. It's genuinely buttery in a way that makes the puffed millet feel indulgent rather than healthy.
The texture is what got me—light and airy but the cacao butter makes it feel almost indulgent, and that seaweed is just a faint savory whisper in the background. I've eaten two already and I'm actually rationing the rest, it's that moreish.
I was bracing for a mouthful of ocean, but it's honestly just a mellow, rounded richness that hits right after the millet crunch fades. The dulse gives it a savory edge without going full seaweed salad, which makes it weirdly addictive. Ended up ordering two more batches before I finished the first
