Naive

Naive - Durian 61%

Fine Milk Chocolate
Regular price $13.00 USD
Sale price $13.00 USD Regular price

"Cheese pretending it's a fruit, telling lies is not so cute. Under spikes old Stilton hides, bring your sneaky stink outside. You knock snouts from way afar, we'll accept you as you are. Jungle King with unwashed socks?! Same no more, as this taste rocks! Plug your nose and you will see, this duet is meant to be. " - Domantas Uzpalis, chocolatier. 

About Naive's Equator collection

The concept of the Equator collection is to use ingredients that come from a single ecosystem. Because an ecosystem's minerals, water, and soil give life to its plants, the living things that thrive together inherently taste good together. Every chocolate bar from this collection is solely composed of ingredients grown in the area of the region of the earth surrounding the equator with bright and intense flavors symbiotically blended into the house-made tropical chocolate. 

Facts

Yes, the fruit may be difficult to handle, bearing likeness to some sort of medieval weapon. But once you get down to the pale yellow, creamy flesh, you'll get to experience overtones of hazelnut, apricot, caramelized banana and egg custard. Words will fail you: there's just no other flavour like it. You will either be overcome, or seduces by its powerful, declarative presence, or reject it outright. And run screaming. 

The chocolate is made in-house with organic specialty cacao, which is mixed in certain proportions to form a clean, rich and flavorful base. The blend formulation is classified, but we can assure you it is top quality and fits perfectly with Chocolate Naive standards and values. 

Flavor notes

Unique flavour combination with strong and piquant tasting notes. 

Pairing suggestions

One flavour known to go well with durian is coffee. try pairing this durian chocolate bar with lightly roasted nutty coffees or medium-bodies coffees that incorporate rich, earthy, smoky notes. 

Contains Dairy

This peanut butter chocolate is made by the devil himself. The chocolate is mixed with the devil’s horn and is so tempting that the recipe was included in the list of the biggest sins in the world. For almost four days, the peanut butter is churned and whipped by virgins and on the fifth day, Lucifer joins the chocolate-making process. The divine tears of virgin girls are mixed together with the flames of inferno and from this act of deflowering the peanut butter chocolate bar is born. So damn good...

In a little town on the Eastern side of Lithuania, Naive 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.

specialy cacao*, pure cacao butter*, cane sugar*, grass-fed milk powder, peanuts*, durin* (6%). May contain traces of sunflowers. Cacao min. 42%. *-organic

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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