EL SALVADOR – Cacahuatl

We make an artisanal organic,
vegan 2-ingredient 70% dark chocolate.

We select cocoa beans
that are low in tannins, generally with less bitterness but are exceptionally
smooth with a rich, nutty base and a predominance of classic “chocolatey”
notes, accompanied with a fragrant aroma and a remarkable degree of complexity
with floral, fruity, nutty, and vegetal/earthy with the different levels of
each flavor characteristic.

For example, our
Belize chocolate highlights its floral components, with orange blossoms and
jasmine and the flavor profile of red fruits (cherry, raspberry, cranberry),
dark fruits (plum, raisins, black mission fig), citrus (grapefruit, orange
peel), and even the flavor of tropical fruits (banana, occasionally mango) can
be detected

All our chocolate is
made in small batches using the Bean-to-bar manufacturing system. We
process whole cocoa beans into a fine and aromatic dark chocolate using
equipment and machinery that we have developed ourselves. We handle the entire
process from the purchase of cacao beans to the making of the chocolate bar.  

We work very closely
with the cooperatives from where we buy our cocoa beans. Working directly with
farmers eliminates the middleman to guarantee fair pricing to the farmers and we
pay way above the price recommended by the Fair-Trade Association to provide a
living wage to cocoa growers. As a former UN person who has worked with
communities, I stress upon the sustainability of cocoa bean production. We control
the whole process to improve quality, working conditions and environmental impact.

When stored properly, our dark chocolate can last for
several years as it is tempered and does not have preservatives and
emulsifiers.

 The best place to store chocolate is in
a cool, dry, and dark environment, ideally between 65- and 68-degrees
Fahrenheit, and with less than 55 percent humidity. Our chocolate stays fresh
for longer because it is sealed in an airtight pouch before going into the
chocolate box. Proper storage is also key for avoiding what is called fat
bloom. This is when the cocoa butter—a key ingredient in chocolate bars—migrates
to the surface forming a white coating or white streaking that is perfectly
safe to eat, even though it doesn’t look very pretty!