Casa Bosques Chicana Ant With Salt Chocolate Bar

Casa Bosques are known for pushing chocolate far beyond the ordinary — and this bar is one of their boldest. Infused with rare Chicatana ants, a delicacy in Oaxaca since pre-Hispanic times, it’s both a nod to history and a challenge to how we think about food today. Revered as “Mexican caviar,” the ants bring a nutty, fatty richness and a smoky crunch that transforms the experience of eating chocolate.

Set against fruity, 74% organic dark cacao, the texture is unexpected but strangely addictive: sharp, savoury, earthy, and layered with flavour. This isn’t just confectionery — it’s a cultural conversation in edible form.

Created in collaboration with chef Enrique Olvera and artist Pedro Reyes, the bar sits at the intersection of gastronomy and art. Both collaborators use history and investigation as tools to confront modern ways of being, and this chocolate is no different. It asks you to taste, to reflect, and to embrace flavours that are as much about story as they are about pleasure. A daring bar for adventurous palates.