50 gm Bar
The chacao concept starts from
the Mayan civilisation by using and enhancing the cacao
plant as a part of a diverse ecosystem. This cacao biospherre
means respect for the cacao environment, society and economics.
Organic cacao that originates
in the Dominican Republic is a blend made of Trinitario-type
cacaos. This is the result of cacao grafting that took place
in the 17th and 19th centuries and is combined with the
genetic improvement programme pursued in 1962. This cacao
has notes of driend plums, peanuts, tobacco and coffee.
It has fair acidity, a low astringency, good smoothness