Naive

Naive - Las Trincheras Canabobo 70% - Nano_Lot

Fine Dark Chocolate
Regular price $11.90 USD
Sale price $11.90 USD Regular price $14.00
Save 15%

"The history of cacao in Venezuela goes back some 450 years, to the 16th century and the Spanish colonists. To this day, it is considered to be the world capital of premium cacao. There are two elements that made Venezuela's fine flavour cacao attractive." - Domantas Uzpalis, chocolatier. 

Clone

T. cacao is largely very easy to breed so smallholder farmers and research institutions alike can quite easily promote specific plant traits through intentional mixing of genotypes. Just like grapes for wine making, the cacao family contains more than 1000 clones that produce different flavours and aromas. 

Theobroma Cacao

Theobroma cacao grows in the tropics, all the way around the "20/20 zone" - roughly 20 degrees north & south of the equator. The species' origin dates back 10000 - 15000 years. the tree is native to humid tropical regions of the northern part of South America and, according to some reports, of Central America. Indeed, there is still some controversy about the origin and domestication of cacao. 

Fermentation

Technically speaking, chocolate is a fermented fruit. fermentation is the process of improving the quality of cacao through the controlled activity of microbes, and it allows the bitter, otherwise tasteless cacao seeds to develop the rich flavours associated with chocolate. In addition to setting up optimal flavour profiles, fermentation can unlock some of the unique characteristics that identify a particular place and bean variety known as "terroir". 

Drying

After the lengthy fermentation process, the beans are ready to be dried. This is another crucial step in the enhancement of cacao flavour. It's important not to let the beans dry too slowly or too quickly - either approach can result in the creation of off-flavours or other undesirable characteristics, such as high astringency. Drying can be fine-tuned to enhance specific cacao flavour notes needed. 

What is Nano_Lot?

Nano-Lot cacaos are available on an extremely limited basis and consequently only at specific times of the year, meaning once they're gone, they're gone. Those that naive had chosen to feature boast the highest ratings, are of the rarest qualities, and provide the most unique tasting experience. Naive strongly believes that there's are the world's best cacaos because of the amount of R&D given to them. 

Vegan, Dairy-free

From Bean to Bar: The Naive Process

At the heart of Naive Chocolate's success is its dedication to bean-to-bar process. For years, Domantas Uzpalis has been sourcing fine cacao and wild organic ingredients from the best farmers and suppliers in Lithuania and around the world. Unlike many commercial chocolate makers, Naive controls every step of the production process, from roasting the beans to molding the final product.
What sets Naive apart is Domantas' belief in working directly with producers, not just middlemen. This close connection with farmers allows Naive to create exceptional chocolate from the very start of the process. The more unique the location of the cacao, the better the result, according to Domantas.

A Palette of Flavors

Naive Chocolate's adventurous approach to flavors is truly what makes it stand out. The company offers an impressive range of chocolate varieties:
Local Lithuanian Ingredients: Chocolate infused with porcini mushrooms or kefir, celebrating the rich culinary traditions of Lithuania.
Exotic Flavors: Bars featuring unusual ingredients like tahini or durian, appealing to the adventurous foodie.
Nano-lots Collection: A special line of chocolate made from extremely rare cacao beans, offering unique and exclusive taste experiences.
All ingredients used by Naive are grown using biodynamic practices, ensuring they complement the high-end chocolate perfectly. In a unique approach, all ingredients are freeze-dried before being mixed with the cacao. This process results in bars with silky smooth textures that carry distinct aromas, bringing the tasting experience to new heights.

Philosophy: Honesty and Sustainability in Every Bar

Naive Chocolate's philosophy centers on transparency, sustainability, and quality. The company is committed to using ingredients that are grown using biodynamic practices, aligning with the increasing consumer demand for ethically sourced and produced food.
Recognition on the Global Stage
The quality and innovation of Naive Chocolate have not gone unnoticed on the international stage. The brand has received several prestigious awards, not just for its chocolate but also for its packaging design. These accolades, coupled with favorable reviews from reputable food journalists, have firmly placed Naive Chocolate on the international foodie map.
Impacting the Lithuanian Chocolate Scene
Naive Chocolate's success has had a significant impact on the Lithuanian craft chocolate industry. It has not only raised the profile of Lithuanian sweets internationally but also set a new standard for artisanal chocolate production. The company's success story serves as an inspiration for other small businesses in Lithuania and beyond, showing that with creativity, quality, and ethical production, a small-town business can achieve global recognition.
Lithuanian Naive Chocolate represents more than just a brand; it's a testament to the power of creativity, quality, and ethical production in the food industry. From its small-town origins to international acclaim, Naive Chocolate, under the guidance of Domantas Uzpalis, continues to push the boundaries of what chocolate can be. As it grows and innovates, Naive Chocolate remains true to its roots, offering a taste of Lithuania's creativity and natural bounty to chocolate lovers around the world.

nanolot cacao. cacao min. 70%. May contain traces of treenuts, peanuts, wheat or milk. cacao min. 67%. keep it dry and cool. *wild or all-natural farming!

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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