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$8.00 USD
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$8.00 USD
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Zotter
Labooko - Dark Chocolate - Belize Sail Shipped 72%
Story
Set sail for the environment! This cacao spent more than two months travelling from Belize to Hamburg on the sailboat Avontuur, a completely emission-free journey. On board the legendary Maya cacao, which we use to create a mild, sweet single origin chocolate with a 72% cacao content. The Maya, a sailboat and organic cacao - a magical mix producing a chocolate which combines tradition with future innovation while flying new flags for environmental protection.
Fragrance notes: tender fruit mix, subtle notes of olive and cinnamon
Taste notes: surprisingly sweet and mild, caramelised nuts, sweet condensed milk, mild floral note, blackberries, a grape hull and malt finish.
Features
MAKER: Zotter, Austria
CACAO ORIGIN: Belize
WEIGHT: 70g (2.47 oz) 2 x 35 g bars
COCOA CONTENT: 72%
DIETARY TYPE: Vegan
Ingredients
cocoa mass°*, raw cane sugar°*, cocoa butter°*
*fair traded, fair trade content in total: 100%
°from controlled organic cultivation
May contain traces of all types of nuts, peanuts, milk, sesame and soy.
We ship the best luxury craft chocolate from around the world to Canada, USA and worldwide.
Shipping costs for orders outside of Canada and the USA vary depending on the destination. The shipping costs for international orders are displayed on the checkout page.
We currently ship to the following countries: Singapore, the United Kingdom.
Please note that customs/duties fees are not included in the price of shipping and are the sole responsibility of the customer upon delivery if applicable.
Hello Chocolate cannot make any delivery date guarantees for international orders.
Don't see your country? Contact us here and we will do our best to help you.
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.