Labooko - Dark Chocolate - Guatemala 75%

Regular price $8.00 USD
Sale price $8.00 USD Regular price
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A rare cocoa variety from Guatemala with a high percentage of Criollo. Criollo, the native, is the oldest and the finest and most sublime cocoa in the world. In Guatemala, a very unique and independent cocoa variety combining the fine flavour Criollo and Trinitario beans has emerged in the region over the past centuries. The indigenous cocoa farmers of the FEDECOVERA cooperative in Guatemala have produced this blend in order to protect the Mayan legacy and cultivate this extremely rare, regional fine cocoa. All participating farmers belong to indigenous tribes with their own language and culture and live in the Cahabon and Polochic regions of the country. As small farmers, they cultivate this Criollo descendant as a mixed crop, which is essential for a stable ecological balance. The FEDECOVERA cooperative also invests in education, supporting elementary schools and teachers and encouraging their members to study and use their knowledge to benefit the community.

Experience this super cocoa now. Zotter has transformed it into dark single-origin chocolate with a 75% cocoa content at our bean-to-bar manufactory, using its new SNR roasting method, bringing out the broad, intense aroma spectrum of this interesting Criollo descendant. 

Fragrance notes: intense fruity notes of berries, cherries, banana and peach Taste notes: mild notes of lightly salted lye roll, sweet spice mix, intense mix of fruit: notes of exotic fruit, berries, cherries, peach, watermelon, mildly peppery, fruity finish

It is a sublime cocoa reminiscent of the origins of chocolate culture and offers an explosive taste experience.


MAKER: Zotter, Austria


WEIGHT: 70g (2.47 oz) 2 x 35 g bars 




cocoa mass, raw cane sugar, cocoa butter. Origin chocolate with cocoa beans from Guatemala. 


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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