The light bitterness of the raw Criollo cocoa beans which create that bar, fondle subtly the sense of taste. The caramel nectar flavor from coco palm leaves reinforces the sweet-bitter world of bliss, which you feel while enjoying this chocolate ambrosia. The mildness of this bitter chocolate may surprise you however it definitely has also its intense character.
The unroasted cocoa beans are ground and conched in the temperatures under 45˚C , which allows to retain all the antioxidant values as well as richness of macro – and microelements.
The nectar from coco palm leaves (palm sugar) is characterized not only by richness of minerals and vitamins but also by exceptionally low glycemic index (IG35) and makes the chocolate the perfect choice for diabetics and for all who care about their figure.