Hacienda Victoria, Ecuador.
68% Cacao.

Cacao collected, fermented and dried on the same farm of 460 hectares of cacao cultivation 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, and then we conche it for a minimum of 48 hours.

The Hacienda Victoria 68% chocolate bar has been recognized with the silver award at the Academy of Chocolate Awards.

Net Weight: 80 g