Hacienda Victoria, Ecuador.
55% Cacao and Goat's Milk.

Cacao collected, fermented and dried on the same farm of 460 hectares of cacao culture called "National Cacao", fermented for 3 days in wooden crates.

At the Casa Cacao workshop, we select the cacao by hand, we roast it, crack and winnow the beans, add organic cane sugar and cocoa butter as well as goat's milk powder, and then we conche it for a minimum of 48 hours.

Net Weight: 80 g