Kessho

Cookies and Cream Gelato features high-quality Kesshō bean-to-bar chocolate cookies, blended with low-temperature pasteurized milk and cream sourced from a family-owned farm in McGregor, Texas. Each bite offers rich chocolatey creaminess and a satisfying, indulgent texture. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Inspired by Thailand’s mango sticky rice, we blend eight-hour slow-cooked sweet rice into a tropical coconut-mango sorbet base, creating a dairy-free, vegan mango sticky rice gelato with the authentic chewy texture of the original. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Lychee Rose Raspberry Gelato highlights the delicate balance of Asian fruit flavors and floral notes. Fragrant rose water is blended with sweet lychee and tart raspberry to create a smooth, aromatic gelato with a refreshing finish. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Our ube gelato, made with genuine Filipino ube (purple yam), celebrates a traditional Asian delicacy. This innovative blend combines the classic ube flavor with the creamy texture of gelato, offering a unique dessert experience. Each scoop is made with low-temperature pasteurized whole milk and cream from a local, family-owned farm in McGregor, Texas, ensuring a rich, smooth gelato experience in every bite. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Banana Shoyu Caramel reimagines classic caramel with a Japanese twist, blending ripe banana and buttery caramel with shiro shoyu from a 200-year-old brewery in Aichi, Japan. The white soy sauce lends a light amber hue and a subtle umami note, adding balance and depth to this sweet-savory gelato without overpowering the flavor. Creamy, smooth, and thoughtfully crafted, each pint highlights the harmony between banana sweetness and caramel richness. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Inspired by Thailand’s mango sticky rice, we blend eight-hour slow-cooked sweet rice into a tropical coconut-mango sorbet base, creating a dairy-free, vegan mango sticky rice gelato with the authentic chewy texture of the original. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Banana Shoyu Caramel reimagines classic caramel with a Japanese twist, blending ripe banana and buttery caramel with shiro shoyu from a 200-year-old brewery in Aichi, Japan. The white soy sauce lends a light amber hue and a subtle umami note, adding balance and depth to this sweet-savory gelato without overpowering the flavor. Creamy, smooth, and thoughtfully crafted, each pint highlights the harmony between banana sweetness and caramel richness. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cookies and Cream Gelato features high-quality Kesshō bean-to-bar chocolate cookies, blended with low-temperature pasteurized milk and cream sourced from a family-owned farm in McGregor, Texas. Each bite offers rich chocolatey creaminess and a satisfying, indulgent texture. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Our ube gelato, made with genuine Filipino ube (purple yam), celebrates a traditional Asian delicacy. This innovative blend combines the classic ube flavor with the creamy texture of gelato, offering a unique dessert experience. Each scoop is made with low-temperature pasteurized whole milk and cream from a local, family-owned farm in McGregor, Texas, ensuring a rich, smooth gelato experience in every bite. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Lychee Rose Raspberry Gelato highlights the delicate balance of Asian fruit flavors and floral notes. Fragrant rose water is blended with sweet lychee and tart raspberry to create a smooth, aromatic gelato with a refreshing finish. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Handcrafted cookies made with bean-to-bar Uganda chocolate, baked in small batches for the perfect bite. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Nutty black sesame cookies with creamy white chocolate chunks. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

We reinterpreted Dubai-style chocolate by blending Japanese black sesame paste and toasted kataifi, then enclosing it in our AOC gold award–winning black sesame white chocolate bar as a filled chocolate for a savory, sweet, toasty, nutty profile. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Ritrovo and Sicily’s Gambuzza family showcase Slow Food Presidio Sesamo di Ispica in a Kesshō Dubai-style sesame chocolate bar: a filled chocolate with creamy sesame filling, Tanzanian bean-to-bar dark milk chocolate bar, and crunchy kataifi—an elegant Sicilian-Asian fusion. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cocoa Butter Origin：Peru Tasting notes: Black sesame, nuts, cream, and sea salt Crafted with high-quality roasted black sesame,sourced from India, that has been carefully ground together with cocoa butter and salt, this black sesame bar perfectly balances sweet with savory Embedded whole black sesame seeds give the chocolate bar an addicting texture. One bite will be sure to have you coming back for more! Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cacao Bean Origin：Cayapas Rivers - Ecuador Tasting notes: Boba, caramel, and chocolate fudge We take black tea, carefully sourced from Fujian Province in southern China, and Ecuadorian cacao beans, and blend them with brown sugar into a creamy treat. This elevated chocolate bar is sure to satisfy boba tea lovers. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cocoa Bean Origin: Semuliki Forest - Uganda Tasting notes: Sweet guava, tropical tanginess, warming chili Inspired by Southeast Asian night markets and their chili-sugar dusted guava, this bar blends single-origin Ugandan dark chocolate with bright, tropical guava and a zesty lime twist. The combination of tart fruits and deep chocolate creates a vibrant harmony, with a subtle warmth of chili appearing at the finish-transforming a beloved street snack into a refined chocolate experience. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cacao Bean Origin：Kokoa Kamili - Tanzania Tasting notes:A bright citrus and neroli flavor, with slight pine aroma. Treat yourself to a truly unique experience with our yuzu dark milk chocolate! Made with yuzu harvested in Miyazaki Prefecture in Japan andcacao beans from Kokoa Kamili in Tanzania, this indulgent treat is sure to tantalize your taste buds.The tangy flavor of the yuzu perfectly complements the unique fruit-forward notes of the Tanzanian cacao. This bar is unforgettable. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cocoa Butter Origin：Peru Tasting notes: A subtle, toasted rice flavor with a hint of seaweed Immerse yourself in the soothing atmosphere of a Japanese teahouse with our hojicha white chocolate bar.This distinctive creation marries the toasted, earthy notes of hoiicha tea with the creamy richness of cocoa butter. The result is a well-balanced,aromatic white chocolate bar that captures the essence of a tranquil tea break.Enjoy it at any time of the day. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cacao Bean Origin：Semuliki Forest - Uganda Tasting Notes: Tangy, hint of chocolate-covered raisins, zesty. Sweet-tart salted plum meets its indulgent match in decadent Ugandan dark chocolate. Each zesty, vibrant bite delivers an artisanal burst of plum mingling with the smooth, fruity notes of the cacao. The natural tang and salt of the plum play perfectly against the chocolate, creating a soul-satisfying harmony of contrasting yet complementary flavors. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cocoa Butter Origin：Peru Tasting notes: Classic matcha, a hint of seaweed, and toasted rice Matcha lovers, we understand your cravings. This bar combines Kyoto matcha powder with organic Peruvian cocoa butter, offering the distinct taste of classic matcha. Hints of seaweed and toasted rice provide a balanced, aromatic flavor. This matcha white chocolate captures the essence of Japanese tea ceremonies, delivering a unique taste journey. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cacao Bean Origin：Semuliki Forest - Uganda Tasting Notes: Floral creaminess, lychee chew, rose petals. A burst of floral lychee sweetness melts into creamy dark chocolate. Dried lychee pieces intertwine with the velvety texture to create a blissful creamy cacao experience accented by gentle notes of rose petals. Each bite blooms with lychee and rose flavors that mingle with rich chocolate for an indulgent sensory experience. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cacao Bean Origin：Semuliki Forest - Uganda Tasting Notes:Red berries, rose petal, & chocolate fudge. Indulge yourself with our fruit-forward dark bean-to-bar chocolate. Made with cacao beans sourced from Simuliki Forest in Uganda and fortified by powdered raspberries, this sweet and tangy delight has a depth that is sure to tantalize your taste buds. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cacao Bean Origin：Semuliki Forest - Uganda Tasting notes: A balanced mix of goat milk, cumin and subtle heat from chili peppers This chocolate was inspired by late nights in Beijing, where you can smell roasting lamb skewers as street vendors fan the flames of long coal grills. We start with Ugandan cacao, grind it with creamy goat milk, and season it, lamb-skewer style, with cumin and chili peppers. This is a bar to remember. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Tasting notes: Caramelized popcorn, green tea, buttery finish This bar showcases genmaicha sourced from a historic Kyoto tea house, blending traditionally prepared roasted brown rice with green tea leaves, all enveloped in creamy Peruvian cocoa butter. The result is a perfect capture of genmaicha's essence: toasted grains harmoniously blending with delicate tea notes, creating a Japanese-inspired white chocolate experience. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cacao Bean Origin：Kokoa Kamili - Tanzania Tasting Notes: Salted dried orange peels and berries Himalayan pink salt offsets the bitterness of dark chocolate to really bring out a depth of flavor that will keep you reaching for more. Floating above the sweet and salty blend, the citrusy notes of Kokoa Kamili beans make this bar a perfect combination of flavors. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cacao Bean Origin：Semuliki Forest - Uganda Tasting notes: Rich dark chocolate with fruity, tangy, wine-infused nibs Savor the inviting warmth of our mulled wine bar. Masterfully crafted by processing Ugandan cacao into nibs and soaking them in a blend of Cointreau, rum and Marsala wine, this treat presents a symphony of tangy-sweet flavors and the soothing allure of wine. To heighten the sensory experience, we've embedded some of the nibs into the bar, striking a perfect harmony between smooth chocolate and tantalizing texture. A true delight for chocolate connoisseurs, each bite promises a memorable, exquisite journey. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cocoa Bean Origin: Semuliki Forest - Uganda Tasting notes: Earthiness, umami, blue cheese. Foraged Yunnan porcini mushrooms lend their deep earthiness to this dark milk chocolate. We pair these prized mushrooms, with their nutty and umami notes, with 60% Ugandan cacao. The result is a silky chocolate that opens with caramel sweetness before revealing layers of forest floor, roasted nuts, and a savory depth. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Award-Winning 70% Dark Chocolate made with Kokoa Kamili cacao from Tanzania. Vibrant notes of ripe berries, raspberry, and citrus. Cacao Bean Origin：Kokoa Kamili - Tanzania Tasting notes: Berry, raspberry, citrus. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Tasting Notes:Umami, toasted sesame, nutty spice, numbing pepper Heat Level: mild, flavor-forward We made this bar to capture the soul of Sichuan hotpot. Aromatic umami and gentle heat keep even spice-shy friends reaching back for more. Ugandan cacao meets fermented black beans, the nutty aroma of toasted white sesame, and the bright lift of spices. A dusting of dry chili spice and a pinch of sea salt bring it all into focus. Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Tasting notes: Jasmine floral aromatics, bright citrus, subtle jujube sweetness, and soft green tea finish. Premium Dragon Pearl jasmine green tea is melanged into Tanzanian single-estate dark milk chocolate, naturally floral and citrus-kissed. Candied Japanese yuzu peel adds a bright finish, evoking a serene afternoon tea ritual in chocolate form. Ingredients: Whole Cacao Beans, Cocoa Butter, Cane Sugar, Whole Milk Powder, Jasmine Tea Powder, Brown Sugar, Candied Yuzu Peel, and Sea Salt. Allergens: Contains Milk. Made in a facility that also processes tree nuts, wheat, sesame, and eggs. 2.1oz (60g). Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Cocoa Bean Origin: Cayapas Rivers - Ecuador. Tasting notes: Bright citrus, tropical tang, dark cacao. Citrus Eclipse pairs 70% bean-to-bar dark chocolate from Ecuador’s Cayapas River cacao with vivid passion fruit and candied Kawachi bankan peel. A bright passion fruit halo opens the bite, dark cacao rolls through the middle, and the finish lands in candied citrus—passion fruit and bankan together—sweet, jeweled, and lingering with zest. Ingredients: Whole Cacao Beans, Cocoa Butter, Cane Sugar, Passion Fruit Powder, Candied Kawachi Bankan Peel, and Sea Salt. Allergens: Made in a facility that also processes tree nuts, wheat, sesame, and eggs. 2.1oz (60g). Be sure to purchase utensils if you'll need them (from the Miscellaneous category).

Tasting notes: Warm horchata spice, delicate rice fragrance, and gentle earthy undertones. Crafted in Austin, this Asian-inspired white chocolate bridges Filipino ube and Hispanic horchata. Earthy purple yam meets warm spice; a mellow horchata sweetness lifts creamy cereal notes, and crisped rice adds a playful crunch—comforting, nostalgic, and unexpectedly vibrant. Ingredients: Cocoa Butter, Cane Sugar, Ube Powder, Rice Syrup Solids, Toasted Rice, Whole Milk Powder, Cinnamon, Vanilla, Sea Salt, Nutmeg, Allspice, and Clove. Allergens: Contains Milk. Made in a facility that also processes tree nuts, wheat, sesame, and eggs. 2.1oz (60g). Be sure to purchase utensils if you'll need them (from the Miscellaneous category).