Naive

Naive - Porcini Mushroom 62%

Fine Milk Chocolate
Regular price $8.50 USD
Sale price $8.50 USD Regular price $10.00
Save 15%

"Porcini chocolate is one of my patented flavor combinations, invented by pure accident. It is an embodiment of Naive/Forager collection and it is never viewed with indifference. I collect the wild porcini mushrooms and combine them with velvety chocolate using a specially engineered method. Why not take a little forage yourself and embrace your adventurous side!" - Domantas Uzpalis, chocolatier. 

About Naive's Forager collection

The Forager collection is madly experimental and multilayered. At first, we deconstruct all ingredients and then combine them back to form one-of-a-kind chocolate bars with "patented" flavors. With this collection, we have created a new way of introducing flavors into the chocolate by using locally sourced and intense ingredients refined into chocolate bars for them to naturally extend the complex chemical flavour composition of cacao. 

Facts

Porcini is magic in fungi form: it is a fragrant flavor bomb containing a high level of glutamate that produces the savoury flavour of umami, together with other enhancing compounds like nucleotides. Porcini, the king of mushrooms, is a noble match of cacao, the food of gods. 

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

Deep and earthy porcini is a very powerful ingredient. The nutty and aromatic mushroom pairs with cacao, and the combination is so unexpectedly good that it ignites a new concept of the yet-to-be-explored savory side of chocolate.  

Pairing suggestions

Red wines such as elegant Pinot Noir, earthy Syrah or flashy Zinfandel each find favor with the forest-rich flavors and textures of this experimental wild fungi chocolate bar. Full-bodied, barrel-fermented white and dry rose wines can also be matched well. Wines for a pairing session should be served a bit warmer than usual. 

Contains Dairy

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.

specialty cacao*, cane sugar*, pure cacao butter*, grass-fed milk powder*, wild porcini mushrooms*(8%). 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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