In the Mayan and the Nahuatl languages, the word ki-xocolatl means: delectable chocolate. This name was chosen in honor of the two great pre-Hispanic cultures that dominated the cultivation of cocoa plants, and passed it on to modern man.  The carefully selected criollo beans are toasted and refined until a fine paste is obtained, which based in European traditions is then carefully blended for a minimum of twelve hours.  L’amandine uses only the finest ingredients in preparing its products to create the unique aroma and flavor of this crafted chocolate.