This is the famous Nicaraguan variety I have been connected to via various scenarios during my chocolate maker career. Actually, the very first time I was able to investigate this cocoa closely was during the field trip at test plantation more than 4 years ago in Matagalpa, Nicaragua.
I have been lucky to secure the very last 60kg of this very special lot that was supervised and preserved by mad cocoa fermentation scientist Zoi Papalexandratou Ph.D in mid-2015. Let me take you on a taste experience of the deep and remote northern highlands of Nicaraguan mountains.
You will find more information on this chocolate hidden inside of this chocolate box.
Domantas Uzpalis, chocolatier
Ingredients: cacao, sugar*, cacao butter*, grass-fed milk powder*. May contain traces of sunflowers or nuts. Keep it dry and cool, max 18°C.
Nutritional info (100g): kCal: 612; KJ: 2568; Fat: 42g; Saturated fat: 26g; Carbohydrates: 45.4g; Sugars: 38g; Protein: 8g; Salt: 14mg.
