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Nicaragua is recognized in the chocolate world for its cocoa production, although it is relatively small and concentrated mainly in the Bosawas Natural Reserve. The country has gained renown thanks to the fine and delicate quality of its cocoa. Among the outstanding varieties is the O'payo variety, which plays a central role in this chocolate bar. It is gently roasted to preserve its exceptional primary aromas, followed by a 48-hour conching process that gives it elegance and creaminess. This chocolate stands out for its candied fruit and spicy notes, presenting a distinctive personality and a vibrant touch.