Highly Recommend: this bee pollen chocolate bar.
up my oatmeal last year. But after several months of forgetting to sprinkle it on anything, I realized there’s only one way I would actually consume bee pollen: when encased in chocolate.
This realization came to me when, a bean-to-bar chocolate company based in Portland, Oregon, and helmed by Ecuadorian chocolatier Sebastian Cisneros. He merges single-estate Ecuadorian cacao with a lineup of ingredients that reads like a millennial Willy Wonka fever dream—palo santo, Pop Rocks, black sesame, pimentón.
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