This deep cocoa bar has notes of walnut and cherry, with lively acidity. The cacao in this bar comes from six communities in the Tumbes region of Peru, near the border with Ecuador. Growers cultivate their cacao on plots averaging 1.7 acres in size, and harvest throughout the October-April growing season. Once fermented for seven days and dried to a 7% moisture level, the cacao is ready for Norandino’s final quality checks at the plant and tasting lab in Piura.
Produced on equipment that also processes milk.
This product requires refrigeration.
Organic Cacao, Organic Cane Sugar.; Produced on equipment that also processes milk.