Chachalate Favourites Bundle (5 Bars)

Description

The Chachalate Favourites

You'll get five chachalate bars that show the rainbow of flavours that chocolate can be.

This includes two of our signature single-origin bars and three original flavoured inclusion bars. (please note flavours may not be exactly as pictured)

Tanzania, 75% Dark
Madagascar, 75% Dark
Hoji-Chachalate (Roasted Green Tea)
Fig & Olive Oil
Caramel & Cocoa Nib Crunch

These bars are a representation of our mission to bring real chocolate to the world.

At Chachalate, we celebrate the uniqueness of nature and highlight the rainbow of flavours! We make naturally fruity tasting dark chocolate, unlike any other chocolate you've ever had.

Ingredients

Single-Origin Bars

Ingredients: Cocoa Beans, Organic Cane Sugar
Ingrediénts: Feves de Cacao, Sucre de Canne Bio

Fig & Olive Oil & Fleur de Sel

Ingredients: Cocoa Beans, Organic Cane Sugar, Cocoa Butter, Olive Oil, Organic Fig
Ingrediénts: Feves de Cacao, Sucre de Canne Bio, Beurre de Cacao, L'Huile d'olive, Figues Organique

Hoji-Chachalate

Ingredients: Cocoa Beans, Organic Cane Sugar, Cocoa Butter, Kyoto Hojicha
Ingrediénts: Feves de Cacao, Sucre de Canne Bio, Beurre de Cacao, Hojicha de Kyoto

Caramel & Cocoa Nib Crunch

Ingredients: Cocoa Beans, Organic Cane Sugar, Cacao Nib
Ingrediénts: Feves de Cacao, Sucre de Canne Bio, Nib de Cacao

Net Weight: 325g (65g per bar)

All of our chocolate is made without any added preservatives, soy lecithin, vanilla, dairy, eggs, or gluten. May contain traces of nuts or peanuts.

About the Beans

Tanzania, Kokoa Kamili

In the village of Mbingu (Kiswahili for Heaven), Tanzania, cocoa beans are gathered from over 4,500 neighbouring farmers.

Kokoa Kamili, a central fermentary, takes these beans and beautifully ferments them. They pay the farmers the highest prices in the region and work to better the lives of the surrounding communities while developing the tastiest cocoa beans around.

We make sure to delicately roast the cocoa beans to preserve and accentuate the distinctive tang of these seeds.

Madagascar, Bejofo

The Bejofo Estate in Madagascar has been farming cacao for 100 years.
They grow, harvest, and ferment their own beans, then dry them quickly under the hot Madagascar sun in the Sambirano Valley. The soil and climate here are ideal for growing the highest quality cacao.