NEW! Lùo Hàn Monkfruit Bar
NEW! Lùo Hàn Monkfruit Bar
Named for the immortal monks who first grew its namesake fruit, Lùo Hàn is a bar of rare intensity and ancient sweetness. We blend some of the world’s most prized cacao beans from Ocumare, Venezuela, roasted by Art Pollard - uncompromisingly dark and alive—with vanilla and monkfruit, the revered “longevity fruit” known for its natural zero-glycemic magic. Since 2008, we’ve been committed to introducing low-glycemic sweeteners, but without ploys. No erythritol, no xylitol, allulose,* no mysterious blends—just elemental ingredients, chosen with intention.
*erythritol, xylitol, and allulose are all heavily processed from corn. Please scroll down to learn more. Please note, unlike all our other chocolates, the cacao from Ocumare is not considered raw, as we allowed Art complete artistic license to bring out the flavors in these special beans to pair well with monkfruit.
Net Wt. 1.1oz (30g)
INGREDIENTS: cacao beans from Ocumare, Venezuela, roasted by Art Pollard, vanilla bean*, monkfruit*, Love. *organic
Are Corn-Based Sweeteners Really the Best Option?
Erythritol, xylitol, and allulose may seem like convenient, guilt-free alternatives to sugar, but their corn-based origins reveal a host of environmental, health, and ethical concerns that cannot be ignored. From monoculture farming and GMO concerns to digestive issues and over-processed ingredients, these sweeteners come with hidden costs that consumers should consider when choosing their alternatives.
If you're looking for a truly natural, wholesome sweetener, it might be worth exploring options that come from more sustainable and ethically sourced ingredients, such as coconut sugar or stevia, which offer sweetness without the heavy environmental toll and the processing concerns associated with corn.
Ultimately, the next time you reach for a sugar-free chocolate or sweetened snack, it’s important to consider not only the health effects but the broader impact of the ingredients on the planet and our agricultural systems.
Many of you who choose to avoid sugars entirely, even our date-sweetened offerings, have asked for more monkfruit-sweetened options that are more adventurous, more layered. This dark, tart, gently floral creation is for you!
It begins with some of the world’s most revered cacao from Ocumare, Venezuela, roasted with loving kindness by our dear friend and master chocolate maker Art Pollard. Enjoy its long-lingering tart lingonberry and rasperry notes. I’ve paired this extraordinary cacao with cherry blossoms from Kanagawa, Japan, Madagascar vanilla, and vibrant Brazilian acerola cherry. And for subtle sweetness, only the lightest touch: a whisper of monkfruit - the storied “longevity fruit,” offering its natural zero-glycemic grace.
Since 2008, we have been devoted to exploring low-glycemic sweeteners with clarity and conviction - never by way of gimmick or disguise. No erythritol, no xylitol, no allulose, no vague blends* - only elemental ingredients, chosen with intention and respect.
Unapologetically dense, this is the heart of cacao - the kind that doesn’t whisper, but rather commands. Cacaao beans from Ocumare, Venezuela sourced directly from small family farms. Layers of complexity refract like light through a black diamond, revealing a prism of flavor - lingonberry and raspberry notes yield to nutty hazelnut. This is chocolate in its purest form, undiluted, absolute, and endlessly intriguing.
Dazzling Dark is for those who want chocolate so intensely dark that no light can escape. They crave a cacao-crammed, raw, bitter taste as dense as the dime-sized universe at the Big Bang.
