Kankel Cacao - Madagascar 80%

If there's a travelling variety, like us, it's this one. Madagascar, the red island. A fertile and fruitful land in which the mixture spreads, amalgamating and favouring the acidity of the red fruits that surrounds this variety, where the Sambirano valley of volcanic soil leaves us with unique aromas nowhere else in the world. Today, the plantation of a retired Swedish diplomat named Bertil Akesson harbours cocoa of unparalleled quality, a failed globetrotter.

Cocoa, sugar, pure cocoa butter.

Keep in a cool, dry place, away from direct light and strong odours. 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.