Chuao, Aragua, Venezuela.
68% Cacao

Criollo and trinitarian cacao variety, collected and fermented in Chuao (Venezuela) in the parish of Las Minas de Baruta for 350 years.

At the Casa Cacao workshop, we select the cacao by hand, we roast it, we crack and winnow the beans, add powdered sugar and organic cacao butter, and then we conche it for a minimum of 48 hours.

Net Weight: 80 g