Artisan chocolate, made bean to bar. from one of the world’s finest trinitario beans from Rio Caribe in Venezuela.
100% natural. Vegan.
My favourite road trip runs ten hours east of Caracas, along the magical Caribbean coast to the Paria Peninsula and the sleepy village of Rio Caribe.
This delectable chocolate made from the extraordinary beans grown there, is an adventure in taste with its complex nut and coffee notes.
That’s why I craft make my chocolate from bean to bar to capture the stunningly individual flavours of the world’s great cacaos. Everything is made in small batches which takes up to 21 days at low temperatures, compared to industrial chocolate which is made in a few hours.
The chocolate is 100% natural, containing simply cacao, raw cane sugar and natural cocoa butter – no vanilla or soya lecithin to hide the beautiful flavour notes of the beans.
100% Natural. Pure Flavours. Pure Pleasure.
Only Natural Ingredients
Cocoa solids: 72% minimum.
Cocoa mass, raw cane sugar, cocoa butter
Suitable for vegans
Free from dairy, alcohol, gluten, nuts and soya
Rio Caribe is a king among cacaos. It is grown on the Paria Peninsula on the north eastern side of Venezuela and takes its name from the small fishing port of Rio Caribe. Farming methods are traditional and no chemicals are used.
It is an exceptionally fine Trinitario bean, and has really unusual levels of depth and commplexity. It’s nutty coffee notes unfold slowly and stay with you long after you have eaten the chocolate.
You would probably find it easier to use the Rio Caribe Chef’s Drops in cooking, but if you don’t have any around, it will be just a minute’s extra work to break up this bar.
This is the chocolate for all cakes and desserts. Particularly in recipes involving nuts, coffee of spirits like rum, cognac and whisky. These are its perfect flavour pairings.