green bean to bar Chocolate Bar CHUAO 70%

A premium chocolate bar that lets you enjoy the delicate aroma of cacao.

It features a distinctive tropical fruit aroma and a tart taste of prunes and stone fruits, with a bright, refreshing acidity and a gentle astringency. The diverse aromas spread across your palate like fireworks, gradually leaving a mellow aftertaste. Recommended for those who want to enjoy the unique cacao aroma of bean-to-bar chocolate to the fullest!

Awards
International Chocolate Awards Asia-Pacific 2023 Bronze Award

The International Chocolate Awards is a chocolate tasting competition launched in 2012 by organizations from the UK, US, and Italy.

SPEC
Product size: 14.8cm x 7cm
Origin: Chuao, Aragua, Venezuela, northwest of Caracas
Ingredients: Cocoa beans, organic sugar

ORIGIN

VENEZUELA

A 500-Year-Old Tradition
The cocoa bean-producing region of Venezuela is a vast and diverse South American country. Between the deep, rugged tropical mountains and the clear blue Caribbean Sea lies a small, isolated valley known as "Chuao."
This land has been a traditional farmland famous for cocoa bean production for over 500 years. The women of Chuao joyfully work in the fields, singing the cacao song, "je ne sais quoi." This idyllic landscape makes Chuao unique and even more special.

The inherited "Chuao Method"
The most distinctive feature is the drying process. Fermented cocoa beans are spread thinly in the square in front of the village church and left to dry slowly in the sun. First, they are dried for one day on the coarse pavement farthest from the church, then for two days on the finer pavement closer to the church. After that, they are moved to smoother pavement and left to dry for three days. This drying method, known worldwide as the "Chuao Method," is arguably the best drying process in the world.

Carefully processed in a small machine.
The Chuao cocoa beans that arrived at green were of extremely high quality, with a delicate fruity flavor and little bitterness or astringency.
Prototypes took a year to develop, with particular attention paid to conching. Conching is the process of kneading chocolate to make it finer and easier to melt in the mouth. Friction generates heat, which evaporates. Kneading for too short a time results in coarse particles that make the chocolate less smooth, but if the process is continued for too long, the aroma is lost. It is a very delicate process.
That's why we decided to carefully manufacture the product using a small conching machine that can only produce 1.5kg of chocolate. Using a small machine allows us to conch the beans to achieve the smoothest possible result, while still bringing out the delicate aroma that is the charm of Chuao cocoa beans.
The packaging features the church in Chuao village as its motif, and the colorful colors express the diverse fruit aromas of Chuao. The moment you take a sip, we hope you will be greeted by the delicate aroma and the joyous singing of the Chuao women.