Chocolate 80% · Lenca, El Salvador + Fleur de Sel harvested in Sardinia

BEAN TO BAR · SMALL BATCH

Net weight: 33 g

Exact origin of cocoa: 📍Hacienda S.José del Real de la Carrera, El Salvador

This chocolate was created with cocoa beans that we purchase directly and transparently from their origin. We processed it using slow, artisanal methods to preserve the cocoa's personality and nutritional properties.

Ingredients: Stone-ground cocoa beans (80%), cane sugar (origin Laos), salt crystals from the Saline di S. Antioco in Sardinia (<1%)

Aromatic profile: Fruit cake, tropical fruit notes, Mediterranean forest, floral

How to best enjoy it: between meals, slowly chew a small piece in your mouth.

Cocoa purchase method: directly from the plantation without intermediaries

Variety: Xirihualtique (trinitario-acriollado)

Plantation altitude: 20 meters above sea level

Fermentation: Wet cocoa beans are placed in conacaste wooden boxes to ferment for about 5 days with rotation at 48/h, 24/h, 24h, 24/h, depending on the season.

Natural drying: Once fermentation is complete, the cocoa is first placed in large ventilated wooden boxes for pre-drying. Once the acidity level has lowered, the cocoa is then placed on ventilated beds elevated from the ground, to proceed with sun-drying.

Roasting: light and short, under 115ºC

Processing: stone-ground for about 3 days inside the mills

NUTRITIONAL VALUES PER 100 g

Energy 2520 g, 607 Kcal, Fats 44 g, of which saturated fatty acids 26 g, Carbohydrates 41 g, of which sugars 20 g, Fiber 9 g, Protein 11 g, Salt 1 g

Packaging: Recycled paper box, internal aluminum wrapper

All our products are:

🌱 VEGAN

❌ WITHOUT:

🚫 Lecithins

🚫 Added Flavors

🚫 Preservatives

🚫 Lactose/Milk

🚫 Gluten

🚫 Added vegetable oils

🚫 Added cocoa butter