We’ve used Ecuador’s wonderful Arriba Nacional beans, above the Guayas River, to produce this classic and delicate hot chocolate. The pods are harvested by smallholder farmers from March to June, who individually ferment their own cocoa beans in wooden boxes for five to seven days and dry them on cement patios or wooden tables.
Ingredients / Allergens
Cocoa paste Ecuador, sugar, cocoa butter, emulsifier:soyalecithin*. min cocoa: 70%
For allergens, see ingredients inbold. Made in a factory that also handles milk, nuts *Certified non GM
Awards
Our Ecuador 70% was recognised by the Great Taste Awards – and you’ll instantly taste why!
