DARK CHOCOLATE 100% UNROASTED CACAO
Juan Choconat transforms cacao from the fruit, buying it directly from the most vulnerable farmers in Colombia. The faces you see in the packaging are the real farmers who harvest the rarest & finest cacao varietals, utilized in the bars.
- Made with just 1 ingredient: unroasted cacao nibs.
- The finest genetics: the trees that produce the beans used in this chocolate are all creole hybrids, the finest cultivar which grows in isolated areas affected by war in Colombia. Less than 2% of the cacao tree population in the world comes from this variety.
- Complex sensory experience: tasting notes usually perceived in this bar are lemon peel, lemongrass, olives, wood and blueberries.
- Unroasted = more antioxidants: the cacao beans used in this bar were never exposed to the roasting machine and its high temperatures. Therefore, this bar preserves more of the heat sensitive polyphenols.
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Net weight: 2.3 oz per bar.
PEOPLE LIKE YOU LOVE OUR PRODUCTS:
REAL DIRECT TRADE!
Nowadays, it seems like everyone claims to practice direct trade—at least, that’s how it’s marketed!
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What sets us apart is our genuine commitment to trading directly with small-scale farmers. We personally visit their farms, where we pick up cacao at its source, right at the entrance.
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This hands-on approach ensures that we build authentic relationships with the farmers and support their livelihoods directly.
CONTROLLED FERMENTATION
Controlling fermentation is crucial for producing exceptional cacao and setting us apart in the industry.
By perfecting this process, we can eliminate the need for added cocoa butter, resulting in healthier chocolate.
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During fermentation, the bitterness, astringency, and acidity of the beans are reduced, while the natural aromatics of cacao are enhanced through the interaction of yeasts, sugars, and acids.
PURE CHOCOLATE PIONEERS!
We’ve been fighting against the use of extra cocoa butter for nearly a decade!
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Most companies take shortcuts by using low-quality beans and masking their deficiencies with added cocoa butter. This practice not only undermines the quality of the final product but also hampers industry specialization.
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By focusing on perfecting fermentation, we’re committed to elevating both the quality of our chocolate and the livelihoods of the farmers we work with.