Technical data

Cocoa harvested, fermented and dried in the same farm of 460 hectares of cocoa cultivation called "Cacao Nacional", fermented for 3 days in wooden crates.

At Casa Cacao's bakery, we select it by hand, roast it, roast it, shuck it, add sugar to it, and then add it to the cocoa

In Casa Cacao's workshop, we select it by hand, roast it, shell it, add cane sugar and cocoa butter of organic origin, as well as powdered goat's milk, and shell it for a minimum of 48 hours.

At Casa Cacao's workshop, we select it by hand, roast it, shell it, add cane sugar and cocoa butter of organic origin, as well as powdered goat's milk, and shell it for a minimum of 48 hours

Ingredients: cocoa beans 55% Hacienda origin (Victoria, Ecuador), icing sugar, cocoa butter, goat's milk powder (15%)