CasaLuna: Chocolate Bar
Milk Chocolate: Cocoa Beans, Cane Sugar, Dry Whole Milk, Non-GMO Hemp-Rich CBD
Dark Chocolate: Organic Cacao Beans, Organic Cane Sugar, Non GMO Hemp-Rich CBD
“Our chocolates are handcrafted in small batches from bean to bar. The process is a labor of love resulting in pure, quality chocolate.”
-CasaLuna: Artisan Fine Chocolate
CasaLuna hemp chocolate provides 60mg of pure CBD and is available in various flavors.
CasaLuna Artisan Fine Hemp Chocolate Bars
CasaLuna’s 100% organic chocolates are handcrafted in small batches from bean to bar. Their single-origin bars are made with cocoa beans and organic cane sugar; no lecithin or vanilla is added. The process is a labor of love and results in pure, quality chocolate. The ingredients used to manufacture CasaLuna chocolates are certified organic and Kosher.
The CasaLuna products are manufactured in accordance with a guiding code of conduct. CasaLuna is committed to conducting business with ethical business standards. They ask their vendors and licensees to conduct themselves in the same manner.
About Our Hemp Chocolate Bars
CasaLuna offers bean to bar chocolates with 100% organic and Kosher certified ingredients. CasaLuna preserves the bean’s distinctive flavors by controlling the chocolate making process from the farm to the bean to the bar.
Cocoa is usually grown on small, family-owned plots of land. Cocoa trees grow to between 12 to 15 meters high and it takes about 3-4 years before the flowers first appear.
Once harvested, the beans undergo a two-stage process that prepares them for sale, fermentation, and drying. These processes begin the transition of a bitter cocoa bean to what ends up as the taste we all love in chocolate bars.
The pods are carefully broken open to release the cacao beans, which are embedded in a moist, fibrous, white pulp.
The beans are sorted, cleaned, and then roasted at temperatures between 120ºC – 149ºC. The roasting develops the color and is the second stage in the development of the chocolate flavor that began during fermentation on the cocoa farm.
After roasting, the beans are crushed to release the internal nib from the shells. They are then blown through an air tunnel. This winnowing process blows the shell fragments up and away from the cocoa nibs. The nibs are then ground into a thick brown liquid called cocoa mass.