Mole Madre Chocolate CBD
Made with 3,236-day 22-ingredient Mole Madre from the Pujol kitchen in Mexico City
Rose Mole Madre Chocolate is made with 3,236-day 22-ingredient Mole Madre from the Pujol kitchen in Mexico City, blended with 68% cacao from Ki’neek in Soconusco, and infused with 80 MG CBD and local flower rosin.
Huerik Palos, pastry chef Grupo Olvera, sourced each individual ingredient from small suppliers in Mexico, bringing them to the Rose kitchen during an annual visit to San Francisco. It’s a special occasion chocolate designed to be shared, made in small batches with limited, seasonal availability.
Rose Chocolate is designed to be shared and split into 4 or more pieces. Split the bar vertically and horizontally into 4 even quadrants to create 5MG THC serving sizes.
Flower rosin-infused single-origin chocolate.
Handmade in small batches with limited, seasonal ingredients, 70% cacao, and house-pressed flower rosin.
A signature blend of cacao farmed using indigenous cultivation methods.
Our custom cacao blend is made in collaboration with La Rifa, an artisanal chocolatería in Mexico City. Each bar is crafted from a diverse array of cacao cultivars from southeastern Mexico, resulting in complex flavor deeply rooted in its origin.
Crafted in our kitchen using traditional artisanal techniques.
Each unique recipe is refined for over six hours, blending in organic ingredients like heirloom bananas, Papantla vanilla, and Alexandre Family Farm kefir to create deep flavor, rich complexity, and an exceptionally smooth mouthfeel.
