Cacao was first planted in the luscious sandy loam soil of Hacienda La Carrera near Jiquilisco Bay about 100 years ago. The criollo influence in these beans, along with the near-sea level terroir, creates a chocolate mellow enough to eat as a 97%. Starting with a floral approach, this chocolate develops with grassy, slight spice, black tea, and hints of berry fruit flavor notes. Acquired through “Fair to Farmer”, a direct trade relationship established by Mesocacao, a chocolate startup specializing in Centeral American flavors.

From the region Sur del Lago, Maracaibo, Venezuela,the high percentage of cacao provides Maracaibo 88% with an intensive flavor experience. The strong cacao taste is pleasantly supplemented through a licorice note which then transfers into a roasted coffee flavor rounded by a hint of prune. A black tea note accompanies the slow and intensive finish.

This Tanzanian origin dark chocolate couverture is both powerful and tangy with subtle notes of fruit and spices. When the fruity aromas are released, you feel all the intensity and power of this exceptional cocoa. Tanzanie Origine chocolate has a spicy, peppery and citric aroma profile.

Cacao beans for this chocolate are collected in the north central part of Honduras near Pico Bonito National Park named for the mountain (beautiful peak) that bears its name. This area is very popular for birdwatching, rafting, kayaking and hiking, and is a part of the Mesoamerican Biological Corridor.

Cacao farming has been a tradition in southern Ghana for over a century. The beans that grow in this hot and sunny yet fertile and humid climate are the foundation for the Valrhona Grand Cru de Terroir called NYANGBO Pure Ghana. Farmers grow one of Africa’s best cacaos in the soil constantly swelled by tropical rains located between the beaches of the Gulf of Guinea and Lake Volta. It is distinguished by a subtle acidity that allows a note of round chocolate warmth to develop, followed by a soft and sweet spiciness.