BEAN TO BAR CHOCOLATE 70% BASQUE TXOKOLATE, BASQUE RECIPE FROM THE 17TH CENTURY BEAN TO BAR CHOCOLATE 70% BASQUE TXOKOLATE, BASQUE RECIPE FROM THE 17TH CENTURY-detalle BEAN TO BAR CHOCOLATE 70% BASQUE TXOKOLATE, BASQUE RECIPE FROM THE 17TH CENTURY-lateral BEAN TO BAR CHOCOLATE 70% BASQUE TXOKOLATE, BASQUE RECIPE FROM THE 17TH CENTURY-trasera
BEAN TO BAR CHOCOLATE 70% BASQUE TXOKOLATE, BASQUE RECIPE FROM THE 17TH CENTURY

BEAN TO BAR CHOCOLATE 70% BASQUE TXOKOLATE, BASQUE RECIPE FROM THE 17TH CENTURY

from Rafa Gorrotxategi

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The first secret to making this Delicious Stone-ground chocolate is simplicity: natural and unprocessed ingredients. No cocoa butter is added to the roasted and ground cocoa beans and its granulates consistency is obtained by special “cold” processing. In this way, the sugar crystals do not melt during processing.

Rafa Gorrotxategi

Rafa Gorrotxategi
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Ingredients: 

Cocoa, sugar, cinnamon and vanilla.

The stone-ground chocolate is granulated, crumbly, different in textura and flavour to the usual chocolate we are used to enjoy. A unique chocolate whose pleasant cocoa aroma makes it a product that is particularly appreciated by true chocolate connoisseurs.

Exclusive Basque recipe from the 17th century.

100g.

GLUTEN FREE

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