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 is created with cocoa beans that we buy directly and transparently. We have worked it with slow artisanal methods, to preserve the personality of the cocoa and its nutritional properties.

Ingredients: Stone ground cocoa beans (80%), cane sugar (Laos origin), Fleur de Sel from the S.Antioco salt pans in Sardinia (<1%)

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

How to enjoy it best: outside of meals, let a small piece dissolve and chew slowly in your mouth.

How to buy cocoa : directly from the plantation without intermediaries

Variety : Xirihualtique – indigenous genetics from El Salvador

Plantation altitude : 20 m above sea level

Fermentation: The wet cocoa beans are placed in wooden crates to ferment for approximately 5 days with rotation 48/h, 24/h, 24h, 24/h, depending on the season.

Natural drying: once the fermentation is completed, the cocoa is first placed in large ventilated wooden boxes, as a pre-drying. Once the acidity level has been lowered, the cocoa is then placed in ventilated beds away from the ground, to proceed with drying in the sun.

Roasting : light and short, under 115ºC

Processing : stone pressed for about 3 days inside the mills 

NUTRITIONAL VALUES PER 100 g

Energy 2520 g, 607 Kcal, Fat 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 case, internal aluminum casing 

All our products are:

🌱 VEGAN

❌ WITHOUT:

🚫 Lecithins

🚫 Added Flavors

🚫 Preservatives

🚫 Lactose/Milk

🚫 Gluten

🚫 Vegetable oils added

🚫 Cocoa butter added

Shipping and Delivery Times:

Orders are processed within 1-3 days and shipped from our lab in Olbia, Sardinia.

🌍 Handcrafted with care and passion by us in Sardinia, from cocoa beans.