For this Dark Chocolate recipe, we only use cacao coming from the Chontalpa Region, in Mexico.
Thanks to the Slow Food Biodiversity Foundation, we can buy this amazing cacao directly from the producers, cutting off the middle men and guaranteeing a total control of the supply chain. Moreover, we buy the whole harvest in advance and at a fair price.
The 80% Chontalpa dark chocolate Cialdina is typical for its bitter flavors and its tobacco and cereals notes, together with its marked acidity.
We suggest to store the product at a temperature of 18-20°C and relative humidity of 50%, preferably in dry conditions and spaces free of odors and away from heat sources.
If stored at the above conditions, the product maintains its characteristics unchanged up to 24 months.
This product is gluten free.