Baracoa lies on the Bay of Honey (Bahía de Miel) and is surrounded by a wide mountain range (including the Sierra del Purial), which causes it to be quite isolated. Baracoa is nowadays not only a cacao growing region but it is also Cuba’s main chocolate manufacturing area.
These beans were selected based on the typical Caribbean tasting notes of rum, tobacco and sugar cane. This is a real grown up bar of chocolate – rummy, nutty, earthy and delicious.
Nicola Knight's cocoa journey began with a tourist visit to a plantation in the Caribbean in 2011, and an idea that just wouldn’t go away. There must be more to chocolate? Since then Nicola's chocolate journey has taken her to becoming a certified chocolate taster, chocolate educator, and now a self-taught chocolate maker.
Made in micro-batches in a tiny home chocolate factory in Exeter, with a dedication to hands-on small batch making. Each bean has a unique flavour profile, which is allowed to shine in every single batch.
Nutrition Information per 100g:
Total Fat 39g
– Saturated 23g
– Sugar 29g
Refer to ‘Additional Information’ for allergens
cocoa beans, organic raw cane sugar, organic cocoa butter
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