Dark Chocolate (Cocoa Mass, Sugar, Cocoa Butter, Soy Lecithin-an Emulsifier, Vanilla), Caramel (Evaporated Organic Cane Syrup, Rice Syrup, Organic Cream, Chocolate Stout Beer (Great Western 2-Row, Crystal 135-165, Chocolate Malts, Perle & Cascade Hops, Rolled Oats, Roasted Barley, Natural Chocolate Flavoring, Free Range Coastal Waters, and Pacman Yeast), Cocoa Powder (Processed with Alkali), Butter, Water, Alder Smoked Salt, Organic Soy Lecithin, Maltodextrin and Cultured Dextrose). Contains Less than 5% Alcohol.
How to Enjoy an Exotic Chocolate Bar: Breathe: Engage your senses. Take three deep ujjayi breaths, quiet the chattering mind and be in the present moment. See: There should be a glossy shine to the chocolate bar indicating a tight bond between the cocoa butter and the cocoa mass. Smell: Rub your thumb on the chocolate bar's surface to help release the chestnut wood aromas and inhale deeply. Do you sense the chocolate and licorice noted stout in smoked cream? Snap: Break the bar in two pieces. Listen to the soft break, exposing the chocolate bar's molten caramel interior. Taste: Place a small piece of chocolate on your tongue and press it to the roof of your mouth. Within thirty seconds the dark chocolate surface will begin to melt revealing the oozing alderwood and hoppy caramel.
Always refer to the actual package for the most accurate information