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Tasting notes
From bright dark-chocolatey to fruity to toffee.
Just the facts
Cacaco percentage: 42%,55%, 70%, 75%
Beans Origin: Piura, Peru, Esmeraldas Ecuador and Virunga DR Congo
Diet: Gluten Free, Organic.
Cause: Conserve Cacaos, Help Farmers, Preserve Cultures, Protect Animals, Save Rainforests
What we´re made of
Cacao mass* (Peru, DR Congo, & Ecuador), raw cane sugar* (Paraguay), cacao butter* (Dom.Rep.), whole milk powder* (Switzerland), fleur de sel. Milk solids: 15%, 20% min, cacao solids: 42%,55%, 70%, 75% min. *Certified Organic.
Allergen Ingredients:
May contain traces of almonds, hazelnuts and milk.
May contain traces of almonds, hazelnuts and milk.
Bean Counters
2440/583
43g
26g
37g
33g
8g
0,13g
VIRUNGA PARK, DR CONGO
Protect the Last 800 Mountain Gorillas Deep in Congo
behind the bean
Discover
Amelonado
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.
Preserve
Protect the last 800 mountain gorillas deep in Congo
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.
Taste
By Nelson Müller
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.
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