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.