This chocolate is produced with wild cacao beans that comes from a natural forest system. It is collected and produced in a sustainable way by families and peasant communities in various areas of Bolivia like: - The indigenous territory Isiboro-Secure TIPNIS national park, located between Beni and Cochabamba. - In the surroundings of the Madidi National Park, of the north of La Paz, in Carmen del Emero, Villa Fatima and Tumupasa communities. - The tropical forests of Larecaja province near Mapiri and Guanay communities. Cacao bean from Carmen del Emero community has been awarded as one of the best in the world in SALON DU CHOCOLATE, Paris- France
FINE DARK MILK CHOCOLATE WITH AJI CHILI
This chocolate bar has two types of Bolivian aji among its ingredients: - Aji red chili powder, this red chili belongs to the family of cayenne pepper. It is as slender as the green bean (green bean) and extremely brave. It is used for dishes that require a sharp spicy flavor. - Aji yellow chili powder, this chili measures between 3 and 4 inches (8cm and 10cm) long and only 1/2 to 3/4 inches (1cm to 2cm) wide. The taste is hot and fruity. Both chili peppers have three basic presentations: dry, powder and pasta. It is the favorite spicy of Bolivia where it is used to flavor all kinds of dishes.
FINE DARK CHOCOLATE AMARGO INTENSO
This chocolate is produced with wild cACAO, its main ingredients are just Liquor of cacao (cacao mass) and cocoa butter. less sugar - 8gr.