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 20 MG THC 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.
This product contains naturally occurring cannabinoids such as CBD, CBN, CBL, CBDA, CBG, CBC, THCV and/or CBDV, contains <0.3% THC. Allergy warning contains: peanuts and pecans.