Part of the infamous Parque Nacional Henri Pittier on the Northern Venezuelan coast, Choroni has Chuao to its east, Cuyagua to its west, mountains to its back and the Puerto Colombia shoreline to ship its cacao from to the front. It also has a very local neighbour in the surrounding cloud forest in Vicente Fuentes who farms criollo cacao at Hacienda Torres, which Idilio are the exclusive chocolate bar maker for. With their philosophy on selecting cacao from biodiverse farms with carefully curated fermentation and drying processes, as well as selecting only ‘noble’ varietals, it’s not surprising that Idilio and Vicente Fuentes fell into partnership together to produce this bar. Using their traditional techniques to produce this bar, the beans go through a 48 hour conche to develop into the finished bar.
Leans a little on the milky side due to its Swiss origin. The criollo cacao would have some intense cocoa notes and be of a generally refined quality. Elegant and complex combination of refined chocolate flavours with orange fruit and a dash of florals. The bad has strong attributes of flavour and finish.
Cacao Percentage: 72%
Swiss chocolate from cocoa mass, cane sugar, cocoa butter, without lecithin.
Store cool and dry.
We can't imagine premium single origin chocolate without chocolate made from Criollo beans. But after all the talk over the years about gradual Criollo beans extinctions there is one place they are still striving - Souther Venezuela. That's where Swiss chocolate maker Idilio Origins decided to focus on. MDs Pascal Wirth and Niklaus Blumer, CEO of Idilio Origins, concentrated their search of the perfect cocoa beans specifically in this area which is famous for its concentration of rare varieties. And, believe us, they know a thing or two about how to make premium Swiss chocolate.