Yuna Edel Weiss 37%
Energy:
2440/583
Fat:
43g
-of which saturated:
26g
Carbohydrates:
37g
-of which sugars:
33g
Protein:
8g
Salt:
0,13g
Femmes de Virunga 55%
Energy:
2448kj/589
Fat:
43g
-of which saturated:
27g
Carbohydrates:
38g
-of which sugars:
35g
Protein:
8g
Salt:
0,08g
Virunga 70%
Energy:
2393KJ/577
Fat:
43g
-of which saturated:
26g
Carbohydrates:
34g
-of which sugars:
29g
Protein:
7g
Salt:
0,03g
Piura 75%
Energy:
2431Kj/587
Fat:
46g
-of which saturated:
28g
Carbohydrates:
30g
-of which sugars:
24g
Protein:
8g
Salt:
0,03g
Energy:
2552KJ/610
Fat:
55g
-of which saturated:
34g
Carbohydrates:
9g
-of which sugars:
0g
Protein:
11g
Salt:
0,03g
Since cacao originates from South America,
African cacaos were imported there and are
mostly referred to as Forasteros (“strangers”).
We prefer the terms that refer back to the South American roots, in this case Amelonado cacao from the upper Amazon.
Virunga Park’s lava flows, savannas, and tropical forests have shaped a terroir complex in flavours and politics. Since 2008, our Bean Team has ventured into this rich landscape and its war-torn communities to grow a rare Amelonado cacao. It means a fairer future for farmers and for Virunga’s gorillas a safe haven on earth.
The crème brûlée is a traditional French dessert. This African infused Dessert by Nelson Müller is an absolute blast of flavour and a unique variation of the classic we all love.
CEO: Fooddesign-Mittermeier
Ulm, Germany
EUR
GBP
