Our Chocolates

One the most important differences between the commercial and the Bean to Bar chocolates is the amount of ingredients used in the recipes.

In our dark chocolate bars we only use our single origin cacao (nibs and butter) and organic sugar. Hence, the cacao used has to be of superior sensory quality, as a result of more modern agricultural practices and precise harvest and post-harvest protocols.

When one tastes a chocolate bar that has a percentage higher than 80% it is important to experience the intensity of the cacao, a true punch of taste and energy that come from the beans. Also, this higher cacao percentage translates into more health benefits and more antioxidants.

The inspiration for this bar was the 88 Butterfly (Diaethria Clymena), a beautiful example that is native to the Atlantic Forest region where our origin, Vale Potumuju, is located.

Most dark chocolate tasting is calibrated using 70% chocolate. It is the perfect balance between sugar and the chocolate compounds. That’s one of the reasons this was one of our first recipes and it has become a “classic” of our brand.

When we made the first batches of Baianí chocolate, we realized that the cacao from our origin Vale Potumuju was perfect at this intensity. But we wanted to go further and create different experiences with the same recipe. This is the “Mild Roast” roasting profile version of this bar with more subtle sensory notes.

As it happens with coffee, each roasting temperature gives off different flavors and aromas in the cacao beans. Our intention was to provoke in the consumers the desire to experience the sensorial differences that different roasting profiles have in our 70% bars.

Most dark chocolate tasting is calibrated using 70% chocolate. It is the perfect balance between sugar and the chocolate compounds. That’s one of the reasons this was one of our first recipes and it has become a “classic” for our brand.

When we made the first batches of Baianí chocolate, we realized that the cacao from our origin Vale Potumuju was perfect at this intensity. But we wanted to go further and create different experiences with the same recipe. This is the “Bold Roast” roasting profile version of this bar, that since its launch has earned us 4 awards.

As it happens with coffee, each roasting temperature gives off different flavors and aromas in the cacao beans. Our intention was to provoke in the consumers the desire to experience the sensorial differences that different roasting profiles have in our 70% bars.

The flavors in any Bean to Bar chocolate start developing in the fermentation process, one of the most important phases of craft quality cacao processing.

For us, the challenges to get great batches out of our post-harvest is the same as it is for any cacao producer, but to be able choose or single out the best ones for our chocolate bars is a major luxury!

After going back and forth with testing the best batches and playing with different roasting profiles we reached the perfect combination for a 100% cacao bar. To top it off, the health benefits of this superfood bar are countless, including having one of the highest contents of antioxidants in any food, according to several research studies into cacao’s properties.

And as a final reminder, a Dark chocolate bar may have a lack of “sweetness” but should never be bitter. Bitterness in the Bean to Bar world is considered a defect in the cacao used to make chocolate.

This is the only non-vegan bar in our lineup. The idea here was to pay homage to the two gentlemen that were responsible for making chocolate in the form of bars very popular. Mr. Daniel Peter and his very famous partner, Mr. Henri Nestlé, who had the idea of incorporating evaporated milk in with cacao mass. That resulted in the chocolate as we know it today, ready to be consumed as a bar.

Our intention with our recipe was to transform our chocolate into a unique creamy experience achieved by adding only 7% of milk. With notes of caramel, honey, oatmeal and other mellow, but not sweet falvors, we reached a balanced combination of all ingredients: Vale Poumuju’s cacao beans, organic sugar, our own cacao butter and premium evaporated whole milk. This creation has earned us a few awards, including our first Gold in 2020.

GMO, allergenics and chemical compounds are all important issues regarding conscious consumption of foods nowadays. Except for our 57% dark Milk, that contains only 7% of whole evaporated milk and no other additives, all Baianí chocolate bars are vegan.

In keeping with the market demands and trends, but staying away from the stereotypical interpretations of what is really vegan, we chose the best and purest coconut milk for this recipe to bring the creaminess and soft texture that we all dream of in a chocolate bar.

The flavors of Vale Potumuju’s cacao were preserved but so well complemented by the coconut milk, bringing a lot of personality to this bar. The result is a delicious chocolate bar with a contemporary healthy taste.

This bar is another award winner for Baianí and our best seller since we launched our brand.

Inclusion, as a rule, should always make use of natural ingredients. For this recipe we don’t use infusions, essences, much less any artificial flavor. Only the fresh zest from very carefully selected oranges that are added to the 70% chocolate as we are molding them into Baianí bars. The cacao butter in the chocolate encapsulates the freshness of the zests keeping this intense flavor, just waiting for that first bite and for an amazing experience.

The sensory ride one gets from tasting this bar is unique, very different than any other Chocolate + Orange combination you may have tasted. No wonder we can’t keep them in stock!

The exotic flavor that is typical of the cacao originated in the southern part of the State of Bahia, where our origin Vale Potumuju is located, is considered a true Brazilian flavor. So, we decided to enhance it even more by adding it to a worldwide famous Brazilian recipe, the Caipirinha.

To manufacture this bar requires time, 3 different processes and a lot of labor, but in the end it is so worth it! The cacao nibs, used as the base for our chocolate, is infused in Cachaça for at least 30 days. After that we grind, conch and mold the chocolate bars that get on their backs a sprinkle of caramelized sugar and dehydrated lime zests that were also quickly infused in Cachaça.

To keep with our Baianí style and standard of excellence, we chose one of the best cachaças from famous Da Tulha Destillers. This one, aged in Jequitibá wood barrels, brings out the complexities and aromas of this Brazilian spirit. The harmonious result of this charming recipe is precious and delicious!

One of the constants and staples in the cuisine of our home state of Bahia is spicy dishes. Chili and Chocolate are a proven combination, but we were challenged to raise the bar on this Baianí recipe. First we had to search for the perfect balance between the intense 70% cacao flavor and the spiciness of the chili, in order for one not to cancel the other. Then we strived to keep the sensory experience a pleasant one, even for anyone that is not a chili lover.

So after testing several recipes, quantities, types of fresh chili, grinding and conching times, we finally found the perfect balance that satisfied us in all aspects. The Lime juice that soaks the “Pimenta Bode” Chilli adds the perfect acidity to the combination and make this spicy experience worth a try, even for the most skeptical consumer. With this bar we believe we created a real Bahia sensory experience!

Our farm and origin, Vale Potumuju, is located in the state of Bahia, where most of the Baianí factory crew comes from. In that region Tapioca mixed with coconut is an issue of local pride and included in several traditional recipes of desserts. This is attributed to the cultural and culinary interchanges between the native indians, African slaves and Portuguese settlers, resulting in our Brazilian melting pot.

Juliana learned many of these recipes from her grandmother that prepared the “Beijus”, “Cuscuz” and other dishes, accompanied by coconut, always grated by hand, as a therapy. Another gastronomical luxury is caramelizing the coconut for different uses. So, it was natural and fitting that we created a recipe that pays homage to family tradition. A crunchy and exquisite combination of our 65% chocolate with tapioca and coconut that takes us on a sensory trip to Bahia!

The fermented husks of coffee are still not very well known in the world of gastronomy, but their flavor is delicious. It still holds residues of the pulp of the coffee fruit giving it some interesting citric notes that create an unexpected uniqueness when combined with chocolate.

We were introduced to this ingredient by our friend Rafael Bosco, an expert coffee researcher and barista in São Paulo, Brazil. He suggested we try to incorporate it in our bars and the result, after many tests made with different proportions, were surprising. Not only in taste but also in texture, since the coffee husks when added to our melangers with chocolate, don’t refine so easily.

The experience is unexpected, the Cascara taste has absolutely no connection to what we recognize as a coffee flavor, and the graininess of this bar adds to this exotic sensory ride

Gracilda and Pedro di Paula are the owners of Rancho Dantas, located in the high mountains of the State of Espírito Santo, where Café Cartola is cultivated and processed. This coffee is hand harvested, has its pulp removed and then goes through a light ferment process for 3 days, under the careful eyes of the couple.

This is called “first drying” and happens on a covered patio. After the humidity of the beans is lowered, the coffee is transferred to a second drying space where it slow dries for another 15 to 20 days, always monitored by Gracilda and Pedro. With a working relationship that already lasts over 10 years, this coffee is sent to Isso É Café Roasters in São Paulo.

The end result brings unequaled aromas and flavors of red fruit, honey and cereal. With our 72% Baianí Dark Chocolate, the Cartola Coffee found its perfect partner!

The Laerce Faleiros family has owned Fazenda Eldorado for over 50 years. It is located in the Alta Mogiana region of the State of Minas Gerais, a highly traditional specialty coffee origin in Brazil.

This particular coffee is fermented in sacks with some added Gold yeast right in the orchards where it is harvested. Then it lays for almost a month at a drying patio for the finishing of this unique process, resulting in a coffee with Red Fruit and some molasses notes.

This title was brought to us by the experts at Moka Clube Roasters, the guys that lit the spark that started our Brazilian Coffee Project. It is grinded and then added to our melangers where it blends with our 70% aged chocolate. We add some extra sugar to reach a 65% cacao recipe that brought perfect harmony to this recipe! A classic was born!

This very special coffee is cultivated at Fazenda Aracuan, in Ibicoara, located in the beautiful Chapada Diamantina region of our State of Bahia, now a highly regarded origin of fine Brazilian coffees.

Luca and his wife Juli, the owners of Latitude 13o Roasters, are very proud of this title, since it is cultivated observing Biodynamic concepts of certified organic farming. These special practices and nutrition bring to this coffee a very exotic DNA that, in a medium roasting profile, releases notes of sugarcane molasses and chocolate. That makes the Gran Reserve Coffee a perfect pair for our classic Bold Roast Baianí 70% chocolate. This bar was already launched with an international award!