Cru Chocolate

Founder Karla McNeil-Rueda was raised in Honduras and moved to the US to pursue degrees in Engineering and Sustainability. She then studied Cacao technology and fine chocolate confectionery at the Chocolate Institute of Latin America and the Caribbean in La Habana, Cuba. Karla and her partner Eddie Houston make hand crafted bean to bar cacao creations with migration stories we can all taste. Sharing the richness and beauty of the ancient and still living cacao and chocolate culture while advocating for justice both at the farm level and for the climate.

Cru Chocolate Cacao Farm to Bar Chocolate and Drinking Chocolate
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