Puchero - Dark Chocolate - Ecuador Finca Garyth 55%

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This mild chocolate with nutty notes is made with cacao grown by the Cedeño Aguilar family in northwest Ecuador.

Thomas and Yolande grow Arriba Nacional cacao with the utmost care, and the most progressive cacao farming methods. It was the first farm in Ecuador to receive 2014 recognition of its work with a certificate of denomination of protected origin “Cacao Arriba Nacional”. The Cedeño Aguilar family educates their workers to improve technical and quality skills and transfers know-how to neighbouring farms. The cocoa is grown in agroforestry, without any pesticide and with organic fertilizers only, which avoids land use conversion to monoculture plantations. The picking is done manually, and the beans are then fermented for 6 to 9 days in wooden boxes, then dried with a heat inductor fuelled by palm husk. 


Country of production: Spain

Origin of beans: Ecuador, Finca Garyth Farm

Cocoa variety: Single Origin. 100% Arriba Nacional. 

Cocoa content: 55%

Weight: 70g

Dietary features: vegan, dairy-free.

How to store your chocolate: store in a cool dry place ideally at a constant temperature of 18 - 20 C


Organic cacao beans, organic cane sugar, organic cacao butter.

Maker Description

In the beginning, there was coffee and a passion to roast the best product possible. Paloma and Marco, the co-founders of Puchero roastery, are from Spain and Italy respectively. After living in London for several years, they decided to stop, reflect and take a new approach to life. They travelled to new places and met incredible people along the way, whose love for the exciting world of coffee rubbed off on them. Together, they created Puchero, which has grown since 2015 to become a leader in specialty coffee and one of the best roasters in Spain. But the story doesn’t end there. Three years later, chocolate came into their lives. Inspired by the infinite nuances of cacao from around the world, at Puchero they roast beans that have been harvested and dried on the farm by small-scale producers to make bars of craft chocolate.

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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