If measuring by calories instead of by weight, they're only about 300% the price of the cheapest cacao, and about 135% the prove of the most expensive cacao in my grocery store.
But with the calorie counts being so different for the same weight (mainly due to saturated and unsaturated fats), I think most people would agree that these are substancially different products. We might not agree on whether 52.7% fat is desirable or not, but it's a far cry from the 8% that is typical in the cocoa found in the US.
I wish them the best of luck. Perhaps there are a lot of rich folks out there who are willing to pay 51.8K sats per pound of cacao.
I am curious to taste the difference, but I live on a budget and those kind of luxuries don't fit into it. I'll stick with my 5.5K/lb cacao and leave the extra 46.3K in the bank. If I am ever so wealthy I don't need to be on a tight budget, I'd be happy to give my money to these artisan creators, at least once, so I can make an educated decision on whether I want to do it again. ❤️
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