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If you feel you've tried 100% dark chocolate and know what its all about then we do recommend you try this fantastic raw version by Pacari. It's made with raw chocolate - essentially under-processed as all cocoa is effectively "cooked" during the initial fermenting process. What you'll get when you try it is a balance of red fruits and spices with an appreciable level of acidity - at a level greater than you would expect from other 'raw' chocolate. That being said, its still noticeably milder than perhaps the Bonnat, Menakao or Bouga Cocoa 100% bars. You should notice an appreciable floral tone which, when combined with a natural earthiness, gives it a delicious rustic character. This bar uses fairly traded Arriba Nacional cocoa bean from Ecuador apparently from organic estates in the Esmeraldas, Manabi and Los Rios regions.
||Pure cocoa mass. Free of soy and lactose. May contain traces of nuts.