Naive - Dark Chocolate - Rough-Ground 75%

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This retro-modern chocolate bar comes from days of the future past, so get on board the time machine and let's go to the era of naive inventors and dreamers who opened a new human history chapter by learning how to fly like a bird, harness lightning, and tame horsepower. It was a new way of life, an accent to a personality, and romanticism made mechanical, with a limitless view on potential, and the manifestation of invention and ideas.

This bar is a part of the concept that uses ingredients that come from a single ecosystem. An ecosystem’s minerals, water, and soil give life to its plants, and the living things that thrive together inherently taste good together. Every chocolate bar from Naive's collection is solely composed of ingredients grown in the area or region of the earth surrounding the equator with bright and intense flavours symbiotically blended into the house-made tropical chocolate. The formulation is classified but we assure you it is top quality and it fits perfectly with Chocolate Naive standards and values. 

We absolutely love this bar. It is inspired by a very old chocolate processing method born at the dawn of the industrial revolution when chocolate was made with cast iron machines powered by steam engines. The goal is to revive this antiquated, precious processing method. Let's go back in time!


This chocolate is made in-house with organic speciality cacao, which is mixed in certain proportions to form a clean, rich and flavourable base. It is dark, rough, unpolished and straightforward. Smooth, sweet whiskeys pair best with this chocolate bar.

You can experiment with Macallan's 12YO or something by Edradour. Port-finished whiskeys pair quite well too. Take the whiskey off the palate, moving it around the mouth for a while to let the flavours build and then add a piece of chocolate and let it melt.  

Flavour Notes: Initial taste of fresh strawberries and cherries followed by honey and a few nutty notes that appear in a few seconds' time. 


specialty cacao, sugar, cacao butter.

Weight: 57 g (2 oz)

Maker Description

In a little town on the Eastern side of Lithuania, Naive Chocolate makes outstanding bean-to-bar chocolate. Each and every morning, the chocolate master carefully roasts fresh cacao beans whose delicious aroma gently awakens the residents of the town. Just as they were hundreds of years ago, cacao beans are slowly rolled and conched to release their extraordinary bouquet of fruits, nuts and flowers in a delicately finished chocolate bar. These handcrafted bars are later stored to mature and form a complicated array of tastes and seasonings. Two key principles are most important to Naive. First, the maker only works with the best ingredients in the world. Second, they seek to become world-class craftsmen in working with this type of exquisite production. Naive makes chocolate in ways that help to reveal the character of a particular cacao bean. The chocolate is finally born after a meticulous analysis of taste, colour, smell and texture.

U.S. Delivery - -

This very fragrant chocolate is made with beans from Peru, more precisely from the region around the Ucayali River. This is a region that has been awarded several times at the International Chocolate Awards, but which remains little known to the general public because, despite the quality of these beans, production is still very limited today. The reason is that the coca plantation there eclipsed that of the cocoa for several years. Working with USAID and Alianza Peru to provide a more profitable alternative to the cocaine market, operator Ucayali River Cacao collects and processes quality beans from a collective of nearly 400 smallholder farmers.  

This line of chocolate products reflects Chaleur's concern for quality and transparency at all stages of production. Their particular touch lies in their choice to bet on the typical aromatic profile of a given terroir.   

Note that nothing has been added to the chocolate and that the fruit flavours you will taste come directly from the bean.

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