| Net Weight (grams) |
45 |
|---|---|
| Net Weight (oz) |
1.58 oz |
| Ingredients |
Cocoa mass, sugar |
| Storage conditions |
Store at 14 – 25°C (57 – 77°F) |
| May contain traces of |
Nuts and milk |
| Shelf life (mesi) |
12 |
Product description
Our new Bean To Bar was made with Extra Fine Chuao Cocoa, a refined cocoa growing in the small village of Chuao, located in the northern coastal range of Venezuela in the state of Aragua. The village is surrounded by mountains and dense forests with no road access, and can be only reached by using a boat along the coast.
Cocoa plantations have been there for over 400 years and the beans are considered world’s finest: only around 20 to 25 tons are produced each year. The cocoa’s taste and aroma come from the very particular climate conditions, as the area is hemmed in by mountains and the sea, but also from the accuracy in processing it.
This was our starting point. We have been studying the raw material for months. The chocolate we obtained requires a very careful and detailed 40-hour-processing time, in order to create a chocolate bar that respects the beans’ citricity and preserves their fruity and slightly floral notes.
