Kankel Cacao - La Rioja Red Wine

It is said that the chocolate truffle appeared on Christmas 1895, created by Louis Defour, a chocolatier from Chambery of France. Looking similar to the Tuber Melanosporum, the truffle, he wanted to create a tasty and delicate gastronomic trompe l'oeil (eye deceiver), irregularly shaped, black and rough, with the greatest fidelity, sprinkled cocoa powder on his creation to simulate the muddy aspect from which it is extracted... the rest is history.

What you have in front of you is real, the truth of La Rioja, the marriage of two worlds that match perfectly: chocolate and wine.

The best ideas arise from a challenge that questions and squeezes your mind. What if? What would happen is to seal the ganache of creamy wine and its aroma in dark chocolate and wrap it into the grapes' skin. Indeed it would reveal to our pallet a wide range of aromatic sensations, a balanced pleasure in your mouth and at the retronasal level. Those aromas will not leave you indifferent. A truffle in which wine is the only and authentic protagonist, a divine sin. The first bite will take you directly to La Rioja.

The best ideas arise from the challenge, that question that grips your mind... and yes?... Well, what would happen if we encapsulated a creamy wine ganache and its aromas, in a covering, and if, in addition, the skin (grape skin) a wine sugar is made, which would wrap this delicate whole? They contain 100% tempranillo, the most imitated wine in the world.

Sugar, cocoa paste, cocoa butter, milk powder, red wine (contains sulphites), anthocyanins, soy lecithin, vanilla.

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.