Sierra Sagrada

Sierra Sagrada - Sierra Nevada 64%

50 g Vegan Dark Chocolate
Regular price €7,95 EUR
Sale price €7,95 EUR Regular price
Sold out

Ranked in the Top 100 Chocolates in the World.

Origin & Craftsmanship
Sierra Sagrada’s Sierra Nevada 64% bar is a bean-to-bar creation inspired by and named after Colombia’s sacred Sierra Nevada de Santa Marta, a region with rich biodiversity and deep ancestral cacao traditions. Crafted by Colombian makers with respect for local growers and cultural heritage, this bar reflects careful fermentation, roasting, and refinement to preserve its nuanced flavour profile.

Flavor Profile
At 64% cacao, this chocolate strikes a gentle balance between approachable sweetness and cacao depth. It opens with notes of soft red fruit, caramel, and tropical citrus, followed by warm spice and subtle floral undertones. The finish is clean, smooth, and lingering, with complexity that belies its modest cacao percentage.

Tasting & Pairing Guide

Let a square melt slowly on your tongue to allow its layered flavours to unfold — fruit and citrus first, then caramel and spice, finishing with a rounded cocoa richness.
Pair this bar with a light, medium-bodied red wine like a young Pinot Noir or a fruit-forward Gamay to echo its brighter notes. For a non-alcoholic option, a fragrant oolong or lightly brewed jasmine tea complements the floral and citrus touches. Snacks such as dried berries, toasted almonds, or shortbread cookies provide lovely textural contrast and bring out the chocolate’s nuances.

Summary

The Sierra Nevada 64% bar from Sierra Sagrada is an elegant, flavour-forward dark chocolate that celebrates Colombian terroir with structure and harmony. Its balance of fruit, caramel, and spice makes it both accessible and intriguing — perfect for those who enjoy chocolate with character, depth, and story.

Vegan, Dairy-free

Enjoy premium chocolate made with cocoa from a sacred territory the Sierra Nevada de Santa Marta - the Heart of the World. The maker operates from Santa Marta, Colombia and makes absolutely delicious single-origin small-batch bean-to-bar chocolate using Criollo (Creole) cacao from the highest intertropical coastal peak of the planet which is rich in biodiversity and culture. Due to its geographical position, the Sierra Nevada is a unique place highlighted in its' gratitude to Mother Earth for crops such as cocoa from several original tribes - Arhuacos, Koguis, Wiwas and Kankuamos - that consider the place to be sacred.

Sierra Sagrada's process begins with visiting cocoa farms and collection centres where the beans are processed. Once batches are verified under strict quality standards, direct purchase without any intermediaries is made from Arhuaco indigenous paying a fair price, generally above the competitive price offered by other buyers. The cocoa was obtained in the form of dried beans that were processed in accordance with the highest standards of chocolate-making. Later it is processed manually into pure dark chocolate bars with 64% cocoa content.

In the refining process, the size of the nibs is reduced until the desired fineness is achieved, improving their texture and fluidity and eliminating acidity. Little by little, the native aroma and flavour of Sierra Nevada cocoa are exposed. With a lot of love and dedication Sierra Sagrada makes real chocolate that indulges you and fills you with happiness.

Cocoa mass, organic sugar, cocoa butter.

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.