Feliu Chocolate

Feliu Chocolate - Pitaya De Mayo (Cactus Pear) 58%

80 g Vegan Dark Chocolate
Regular price $11.00 USD
Sale price $11.00 USD Regular price

Americas Best Falvored Chocolate- International Chocolate Awards Winner 2023 - Gold

Gourmet dark chocolate infused with pitaya de mayo - the fruit of Mexican cactus also known as prickly pear. 

The world of bean-to-bar chocolate often surprises with its inventive ingredients, and cactus pear—also known as Prickly Pear or Tuna Fruit—definitely falls into that category. Despite its misleading name, it's a fruit from the prickly pear cactus that resembles a pear in shape and size.

Prepare for a rollercoaster of sensations: the initial spiciness is almost deceptive, instantly flipping your taste perceptions. Imagine indulging in watermelon juice —that's the unmistakable flavor of this chocolate bar, complemented by subtle notes of strawberry coulis. There's a touch of sweet and acidic Seckel Pear in the background, all while delicate hints of vanilla dance on your palate.

Vegan, Dairy-free, Gluten-free

Feliu blends cocoa varieties sourced from Soconusco (Chiapas) and Chontalpa (Tabasco) regions to create a unique fusion that accentuates the exotic flavor of a native Mexican cactus fruit, the Jalisco pitaya, also known as Mayo pitaya.

The outcome is a chocolate with a balanced profile, featuring mild bitterness and a subtle astringency. It shines with vibrant fruity acidity that harmoniously complements a delightful sweetness. Its intense aroma evokes notes of red fruits like strawberries, alongside hints of tamarind and hibiscus.

Cocoa, sugar, pitaya de mayo (setenocereus queretaroensis), cocoa butter.

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.

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