Chocolate Bars


Milk Chocolate: Cocoa Beans, Cane Sugar, Dry Whole Milk, Non-GMO Hemp-Rich CBD
Dark Chocolate: Organic Cacao Beans, Organic Cane Sugar, Non GMO Hemp-Rich CBD

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SKU: CL-60-DK-30 Category:


“Our chocolates are handcrafted in small batches from bean to bar. The process is a labor of love resulting in pure, quality chocolate.”
-CasaLuna: Artisan Fine Chocolate


CasaLuna hemp chocolate provides 60mg of pure CBD and is available in various flavors.

CasaLuna Artisan Fine Hemp Chocolate Bars

CasaLuna’s 100% natural chocolates are handcrafted in small batches from bean to bar. Their single-inception bars are made with cocoa beans and natural pure sweetener; no lecithin or vanilla is included. The procedure is a labor of love and results in pure, quality chocolate. The ingredients used to fabricate CasaLuna chocolates are guaranteed organic and Kosher.

The CasaLuna products are produced as per a controlling set of accepted rules. CasaLuna is focused on leading business with moral business gauges. They ask their vendors and licensees to behave in a similar way.


Dark Chocolate

Milk Chocolate

About Our Hemp Chocolate Bars

CasaLuna offers bean to bar chocolates with 100% natural and Kosher certified ingredients. CasaLuna jelly the bean’s distinctive flavors by controlling the chocolate making process from the homestead to the bean to the bar.

Cocoa is typically developed on small, family-owned plots of land. Cocoa trees grow to between 12 to 15 meters high and it takes around 3-4 years before the flowers first appear.

Once gathered, the beans undergo a two-stage process that prepares them for sale, fermentation, and drying. These procedures start the progress of a severe cocoa bean to what winds up as the taste we as a whole love in chocolate bars.

The pods are carefully broken open to release the cacao beans, which are embedded in a moist, fibrous, white pulp.

The beans are arranged, cleaned, and after that cooked at temperatures between 120ºC – 149ºC. The roasting develops the color and is the second stage in the development of the chocolate flavor that began during fermentation on the cocoa farm.

After roasting, the beans are smashed to discharge the inward nib from the shells. They are then blown through an air burrow. This winnowing procedure blows the shell sections far up into the clouds from the cocoa nibs. The nibs are then ground into a thick dark colored fluid called cocoa mass.

Additional information


1 Bar




Dark Chocolate, Milk Chocolate


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