Meybol Cacao

Meybol Cacao - Solo Kakao 90%

70 g Vegan Dark Chocolate
Regular price $30.00 USD
Sale price $30.00 USD Regular price

It's a unique Chuncho chocolate, adorned with multiple prestigious awards. Crafted solely from pure cocoa without cocoa butter or bitter elements, Chuncho unveils a sensory journey marked by its captivating aroma, rich flavor profile, minimal bitterness, and outstanding creaminess.

Sourced exclusively from a singular plantation nestled in the Peruvian highlands, Chuncho has a 90% fine cocoa content, showcasing the essence of its namesake, one of the world's most esteemed and scarce cocoa bean varieties.

Maybol carefully oversees every stage of the natural manufacturing process, ensuring full transparency and bypassing intermediaries through Direct Trade. From tree to bar, our commitment remains unwavering, delivering unparalleled chocolate indulgence.

Vegan, Dairy-free, Gluten-free

Origin / Solo Cocoa
For this table, Meybol worked directly with the producer on his property to take care of every detail of the harvest, selection and fermentation process. The result is excellent quality chocolate with the highest possible varietal purity.

Tree to Bar
A process that took Maybol a total of around 6 months, from harvesting the cocoa beans to the finished bar. The cocoa beans were harvested and fermented in the deepest jungle of Peru, in the VRAEM region, transported to Lima and then processed into bars by hand.

Cocoa mass & raw cane sugar
Cocoa: at least 80%

Keep in a cool, dry place, away from direct light and strong odors. 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.

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