This is an addictive chocolate. Salty & sweet – the best of both worlds. For this chocolate bar we make a milk chocolate and grind in Atlantic Ocean sea salt form The Newfoundland Salt Company. Caramel-ly in flavour this bar is a must try!
This batch is made with fermented cacao purchased directly from Nahua located in Upala, Costa Rica.
Nahua is a central fermentation centre that buys wet cacao beans from surrounding small farmers. They control the fermentation and use a cascading box process. Nahua also makes their own chocolate and can be found in San Jose, Costa Rica. We were able to visit the fermentation facilities in April 2018 and have been buying cacao beans dirctly from them ever since.
The front of this package highlights one of our table-top melangers. These used to be our primary chocolate makers. Now we use them for test batches.
The artwork on the package was completed by Kristofer Parley. Kristofer is a Victoria based artist who focuses on working with water colours and ink. We met him our first year in St. Andrews while he was staying in town for the KIRA Artist Residency. For more information on him please visit the Staying Creative Studio.
Ingredients: Cacao beans*, Cane sugar*, Cocoa butter, Whole milk powder, Salt. Contains: Milk. May contain: Peanuts, Tree nuts.
Ingrédients: Fèves de cacao*, Sucre de canne*, Beurre de cacao, Lait entier en poudre, Sel. Contenir: Lait. Peut contenir: Des arachides, Noix.
*Certified organic/ Certifié biologique