Beau Cacao - Matagalpa Nicaragua Anbassa Coffee

Cocoa beans sourced from Asajaya, Malaysia, and coffee from Matagalpa, Nicaragua, come together in harmony through our collaboration with Anbassa coffee roasters. This chocolate bar is the result of a perfect union. Asajaya, nestled alongside the Bako National Park, the oldest National Park in Sarawak, offers the ideal gateway to the rainforest, providing an immersive experience of wildlife and tranquil, hidden beaches.

Beau Cacao's small-batch chocolate begins with sourcing cacao beans directly from selected small farms in Malaysia. Then they are gently roasted in the French Alps to bring out the nuances of each plantation, before being transformed into chocolate and then set in Beau-designed moulds. This is better for the farmers, for us, and better for you. Taste the change!

Coffee beans, cocoa beans, organic sugar cane

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.