Vinte Vinte - Fusion 70% with Fleur de Sel

From a young age, Pedro Martins Araújo discovered that his life's true calling was to craft flavors and textures that could awaken all the senses. Departing from Portugal, he embarked on his culinary journey, driven by a desire to become a chef. Along this path, he gathered a wealth of inspirations and influences from around the world, which he brought back to Portugal. It was upon his return that he felt fate had chosen him, not the other way around. In his own words, it was the chocolate that beckoned him, not the other way around.

Eager to comprehend every facet of his newfound passion, Pedro dedicated himself to learning everything about the raw material that would ultimately transform his life. His quest led him to extensive research and journeys to the cacao-producing regions scattered across the cacao belt, all in pursuit of identifying the perfect cacao sources and plantations. After several years of dedication, he honed his expertise and earned recognition as a certified professional taster. His life had undergone a profound transformation, and a new path had been unmistakably set.

Within WOW, Pedro took the lead in conceiving and constructing a museum devoted to the origins of cacao and the rich history of chocolate. Yet, he didn't rest there. Inside the museum, Pedro established a fully operational chocolate factory, where he birthed the Vinte Vinte brand. This brand represents a truly distinctive bean-to-bar chocolate, including artisanal creations, meticulously handcrafted with boundless passion in Vila Nova de Gaia. Pedro's ambition now extends beyond borders, as he aspires to share this exceptional, melt-in-the-mouth chocolate with the entire world.From a young age, Pedro Martins Araújo discovered that his life's true calling was to craft flavors and textures that could awaken all the senses. Departing from Portugal, he embarked on his culinary journey, driven by a desire to become a chef. Along this path, he gathered a wealth of inspirations and influences from around the world, which he brought back to Portugal. It was upon his return that he felt fate had chosen him, not the other way around. In his own words, it was the chocolate that beckoned him, not the other way around.

Eager to comprehend every facet of his newfound passion, Pedro dedicated himself to learning everything about the raw material that would ultimately transform his life. His quest led him to extensive research and journeys to the cacao-producing regions scattered across the cacao belt, all in pursuit of identifying the perfect cacao sources and plantations. After several years of dedication, he honed his expertise and earned recognition as a certified professional taster. His life had undergone a profound transformation, and a new path had been unmistakably set.

Within WOW, Pedro took the lead in conceiving and constructing a museum devoted to the origins of cacao and the rich history of chocolate. Yet, he didn't rest there. Inside the museum, Pedro established a fully operational chocolate factory, where he birthed the Vinte Vinte brand. This brand represents a truly distinctive bean-to-bar chocolate, including artisanal creations, meticulously handcrafted with boundless passion in Vila Nova de Gaia. Pedro's ambition now extends beyond borders, as he aspires to share this exceptional, melt-in-the-mouth chocolate with the entire world.

Vinte Vinte sources the cacao and wine from diverse global regions, locating them within specific longitudinal belts. The cacao belt stretches between the Tropic of Cancer and the Tropic of Capricorn, spanning 20 degrees north to 20 degrees south of the Equator. In contrast, the primary wine-producing regions extend from 30 to 50 degrees north and from 30 to 50 degrees south. This natural geographical alignment fosters a harmonious connection between wine and chocolate, a pairing considered by many to be heavenly.

Similar to their approach to wines, meticulous attention is given to the origins and quality of the raw materials they employ. This commitment led them to explore key cultivation areas, ensuring the sourcing of top-quality cacao for crafting a range of premium artisan chocolates in Vila Nova de Gaia, in conjunction with their renowned Port Wine. At Vinte Vinte, they recognize that exceptional chocolate hinges on the quality of the cacao. What sets them apart is their diligent selection of cacao, exclusively harvested from the finest terroirs and sourced with the highest quality ingredients in mind.

This meticulous approach grants them greater control over the entire production process, enabling them to monitor every step in the journey of their raw materials. Vinte Vinte introduces a world of chocolate, encased in bars bursting with rich flavors. These bars are meticulously crafted with quality ingredients sourced from various corners of the globe, all prepared with unwavering passion and expertise in Porto.

Cocoa paste, sugar, cocoa butter, salt flower (1%) and SOY lecithin. Cocoa solids: 70% minimum.

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.