Monk fruit — also known as Luo Han Guo — is a small round fruit grown in China and Southeast Asia and has been used for centuries as a natural sweetener. Its sweetness comes from naturally occurring compounds called mogrosides.

We use monk fruit juice, which is less concentrated than pure monk fruit extract and up to about 20 times sweeter than sugar. Because it’s still very potent, only a small amount is needed, allowing us to sweeten our chocolate without sugar, sugar alcohols, or stevia.

If you’d like to learn more about monk fruit and how we use it, you can read more on our blog.