For this dark chocolate, Feitoria do Cacao has used single-varietal Nicalizo beans from Nicaragua. The variety has been designated an Heirloom Cacao by the Heirloom Cacao Preservation Fund. Feitoria do Cacao sourced the beans from Ingemann, a family-owned company specialising in fine flavour cacao from Nicaragua. Ingemann work with Nicaraguan cacao producers and their families to support local development and produce the best possible cacao.
Sue and Tomoko are the pair behind Feitoria do Cacao. They are based near Porto in Portugal. They do every step of the chocolate making in process by hand, crafting bars in micro-batches.
This bar has a rich and fruity flavour which hints of dark plums and prunes. The stone fruits are mixed with a more aromatic, herbal note. The delicate and complex chocolate has a wonderfully silky texture which gives for a smooth finish working perfectly with the floral fruit flavours.
This bar achieved a Silver at the Academy of Chocolate Awards 2017.