• Oro Sea Salt 78% cacao bar in black windowed packaging on a gold-rimmed white porcelain plate, seen from above
  • Oro Sea Salt 78% cacao chocolate bar, 60g pack, on a cream background
  • A worker turning fermenting cacao beans in a wooden box with a long paddle, Ingemann, Tipitapa, Nicaragua
  • Gloved hands sprinkling toppings onto chocolate bars in a clear mold
  • Oro Sea Salt 78% cacao bar in its original black windowed pack on a porcelain plate, with flaky sea salt, linen and cream stone
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Sea Salt | 78% Cacao

Intense cacao, bright mineral salt, subtle crunch.

$11.00
$11.00
Shipping calculated at checkout.
  • We process orders in 3 to 5 business days. Or pick up in Wicker Park.
  • Chocolate ships Monday to Wednesday, so it isn't in transit over a weekend. Above 75°F, we pack it with insulation and cold packs.
  • Add a gift note in your bag. It travels with your order.

Salt does something to dark chocolate that sugar never could. It wakes it up.

78% single origin Nicaraguan cacao with a light scatter of flaked sea salt. The salt hits the tip of your tongue first, then the chocolate opens up brighter and deeper. Slow-fermented and stone-ground in Nicaragua, then tempered and finished in our Wicker Park shop. The salt is the last thing we add and the first thing you taste.

If dark chocolate usually feels like too much, start here. The salt rounds the edges and makes 78% easy to love.

Tasting notes: intense cacao, bright mineral salt, subtle crunch. Our easiest bar to fall for.

60g bar. Vegan. Store below 70°F. 

Ingredients and allergens

Organic cacao, cacao butter, sugar, sea salt

Our products are crafted in a facility that occasionally handles milk, eggs, tree nuts, peanuts, wheat, and soy. While we follow strict protocols, we cannot guarantee any product is completely free of allergens.
Storage
  • Store in a cool, dark place (40°F-68°F) - your pantry is perfect! Keep away from heat, sunlight, and strong odors.
  • See a whitish sheen on your chocolate? Don't worry! This is called 'bloom' - it happens when temperature changes cause the cocoa butter to naturally separate. While it might not look as pretty, bloomed chocolate is still delicious and perfect for melting into coffee, baking, or making hot chocolate.
  • No freezing needed - chocolate is happiest at room temperature!
    Oro Sea Salt 78% cacao bar in black windowed packaging on a gold-rimmed white porcelain plate, seen from above
    Oro Sea Salt 78% cacao chocolate bar, 60g pack, on a cream background
    A worker turning fermenting cacao beans in a wooden box with a long paddle, Ingemann, Tipitapa, Nicaragua
    Gloved hands sprinkling toppings onto chocolate bars in a clear mold
    Oro Sea Salt 78% cacao bar in its original black windowed pack on a porcelain plate, with flaky sea salt, linen and cream stone
    Chocolate moving through the stone melanger.
    Chocolate moving through the stone melanger. Before it becomes your bar or your cup.

    Where it comes from

    Single-origin Nicaraguan cacao. The salt is the last thing we add.

    Fermented and dried in Tipitapa through Ingemann, our partner cacao company, which we part-own and direct. Made into chocolate at our own factory in San Juan del Sur. Finished in Wicker Park.

    The cacao has earned 345+ international awards.

    See how it is made
    Chocolate being refined in a stone melanger.
    Refining chocolate.

    Watch Karina make it

    Karina, Oro's chocolate maker, smiling during her interview in an Oro shirt
    Karina, our chocolate maker, on how our chocolate is made in Nicaragua.

    Pairs with

    Single Origin Drinking Chocolate

    Our 78% single-origin chocolate, ground for drinking.

    $28

    Forest canopy beside still water

    Create more than you consume.

    Leave something good behind.

    Forest, water and wildlife.

    Our commitment to regeneration

    Questions

    When will my order ship?

    We process orders in 3 to 5 business days, and a little longer in busy holiday weeks. You get a tracking email when it leaves. We ship across the United States and Canada.

    Will the chocolate melt on the way?

    Above 75°F we pack chocolate with insulation and cold packs, and we ship it Monday to Wednesday so it isn't in transit over a weekend. From May to September, orders placed on a Thursday or Friday may wait until Monday. Please have someone there to receive it, or ship it where it can come indoors: we can't refund chocolate that melted because a delivery was missed or delayed. For gift sets purchased directly from Oro, the 30-day make-it-right promise in our return and refund policy takes precedence over that exclusion.

    How should I store it?

    Somewhere cool, dry and dark, away from heat, sunlight and strong smells. Each product's own storage note is in the list above.

    Can I pick it up in Chicago?

    Yes. Choose in-store pickup at checkout and we'll tell you when it's ready at 1553 N Milwaukee Ave, Wicker Park.

    What if it arrives damaged?

    If your order arrives damaged, write to community@orochocolate.com with your order number and photos of the product and packaging. Please report arrival damage within 48 hours so we can help quickly. For gift sets purchased directly from Oro, our make-it-right promise lasts 30 days from delivery; the 48-hour request does not shorten that promise. We'll review the issue and offer a replacement or refund as appropriate. No food needs to be mailed back.

    Read the shipping policy

    1. 01A ripe pod on the trunk. Nicaragua.
    2. 02Raking the drying platform. Tipitapa, Nicaragua.
    3. 03Sorting dried beans by hand. Nicaragua.
    4. 04Nibs after winnowing. Our factory, Nicaragua.
    5. 05Pouring into the mould.