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.
Tanzania, 75% Dark
Madagascar, 75% Dark
Hoji-Chachalate (Roasted Green Tea)
Olive Oil & Fleur de Sel
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
Olive Oil & Fleur de Sel
Ingredients: Cocoa Beans, Organic Cane Sugar, Cocoa Butter, Olive Oil, Sea Salt
Ingrediénts: Feves de Cacao, Sucre de Canne Bio, Beurre de Cacao, L'Huile d'olive, Fleur de Sel
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.