El Original, because this delicacy is inspired on my very first ‘raw chocolate’ recipe.
I experimented ALOT with cacao while living in Ecuador, and I learned that when you grind cacaobeans again and again, the cacaobutter releases and the cacaopaste starts to form.
Add some panela (Ecuadorian cane suger), and you have a basic chocolate made from 100% cacao.
However, El Original is the new improved version, containing dates as sweetener, and added reishi, cordyceps and lionsmane to make it an adaptogenic super power delicacy. I also add hazelnutpaste for added flavour and smooth texture.