Puchero - Dark Chocolate - Mexico Soconusco with Pine Nut 50%

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A pine (Pinus Pinea) takes between 20 and 30 years to produce pine nuts. A pine cone takes 3 years to form, first it is like marble or “chota”, then a small ball or “perindola” and finally it grows and acquires its final size, with removable pine nuts. In the third year, the pine cones are taken down from the pine tree, stored, opened in the sun and the pine nuts are extracted from their shells, which are then processed in the factory. Piñonsol is a cooperative from Pedrajas de San Esteban, very close to Puchero's factory in Nothern Spain, created to directly market the pine nut of its partners, all of them are pine nuts, collectors. All the pine nuts that Piñonsol sells are from pine cones owned by its partners, open to the Castilian sun.

Soconusco in southern Mexico is the birthplace of the “cacao real”, the royal cacao, consumed by the Aztec kings and priests. Sourced from smallholder farmers, this organic cacao from Soconusco has balanced acidity, full-body profile and distinct flavours of dried fruits, nuts and several spices.


Country of production: Spain

Origin of beans: Mexico, Soconusco

Cocoa variety: Criollo, Trinitario. 

Cocoa content: 50%

Weight: 70g

Dietary features: vegan, dairy-free.

How to store your chocolate: store in a cool dry place ideally at a constant temperature of 18 - 20 C


Organic cacao beans, raw pine nut (25%), organic cane sugar, organic cacao butter, salt.

Maker Description

In the beginning, there was coffee and passion to roast the best product possible. Paloma and Marco, the co-founders of Puchero roastery, are from Spain and Italy respectively. After living in London for several years, they decided to stop, reflect and take a new approach to life. They travelled to new places and met incredible people along the way, whose love for the exciting world of coffee rubbed off on them. Together, they created Puchero, which has grown since 2015 to become a leader in specialty coffee and one of the best roasters in Spain. But the story doesn’t end there. Three years later, chocolate came into their lives. Inspired by the infinite nuances of cacao from around the world, at Puchero they roast beans that have been harvested and dried on the farm by small-scale producers to make bars of craft chocolate.

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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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