This cacao from the Dominican Republic is grown by 25 smallholder-farming families in the province of Duarte. The farmers receive training in organic and bird-friendly farming techniques. In El Zorzal farm cacao grows across 200km of natural forest. When the cocoa is collected, it is fermented for 6 days, then is dried directly in the sun for a week.
The final product is a cocoa with a chocolaty profile with nutty and dried flower notes such as chamomile, rose, and citronella.
For the other half of this chocolate bar is the Acid Bakehouse croissants. A butter croissant with a flaky texture that combines perfectly with this classic profile cacao.
Origin: El Zoral Farm, Dominican Republic
Nuts, chamomile, rose, and citronella
Organic cacao beans, organic cane sugar, croissant, organic cacao butter, butter, milk powder.
May contain traces of nuts, tree nuts, peanuts, dairy, flour, and soy.
Out of stock