Pataxte is a cousin of Theobroma cacao. The beans we are using in this bar are the fruit of Dionisia's hard work in and around the village of San Felipe de León in Oaxaca, Mexico. Pataxte is creamy and soft and tastes nothing like traditional chocolate. It has been eaten for thousands of years, but has been neglected by the mass commodity market partly because it is so hard to work with (hence the higher price--it consumes WAY more time to make it). Though pale in colour, almost like a white chocolate, there is no milk in it. The only ingredients are Pataxte beans, organic cane sugar and cocoa butter.