PARADAi

PARADAi - Dark Chocolate - Chanthaburi 70%

Regular price $11.00 USD
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Story 

The Best Dark Chocolate in the World 2022.

An exclusive bean-to-bar chocolate collection inspired by Thai cacao.

PARADAi’s multimedia visions of the Thai heritage are transcendental and yet immediately familiar. Juxtaposing iconic, exotic, and tropical elements of Thailand, we knew this unmistakable style would be a perfect fit for this exclusive Hello Chocolate collection of the best craft chocolate from around the world. This full-package set features single-origin bars like this Chanthaburi 70% and Thai-flavours-infused chocolates featuring PARADAi’s artwork galloping picturing Asian patterns and gods, with the silhouettes of cacao pods—three of PARADAi’s most distinctive physical features—towering in the background. Bonus points: numerous international chocolate awards make for one hell of a gift.

“Chantaburi Dark 70%” is the best unflavoured dark chocolate bar, made by PARADAi, a small micro-batch chocolate maker in Thailand, with a fabulous score of 91.8 out of 100 on the International Chocolate Awards scale, which is one of the highest the jury saw in 2002. PARADAi was awarded a Special Gold as Chocolate Maker and for Direct Trade.

Some reviews by the chocolate experts:

"A boozy-fruit flavour, like tropical fruits in rum or maybe tequila." - Alex Rast, Contributor to Seventy% chocolate review website. 

"Notes of green tea, blueberry, and a finish of lavender. " - Barbie Van Horn, Finding Fine Chocolate.

"A taste of peach cider and green grass." -  Martin Christy, founder of Seventy%.

Features

MAKER:  PARADAi Chocolate, Thailand.

COCOA ORIGIN: Chanthaburi, Thailand.

COCOA CONTENT (%): 70%

WEIGHT: 50g (1.76 Oz)

DIETARY TYPE: Vegan. 

Ingredients

Cocoa mass, organic sugar. 

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

U.S. Delivery - -

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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