THE UNIVERSE IN JUST ONE BEAN
Luisa Abram’s chocolate is made with wild cacao collected from centenary trees right where they were born, in the Amazon Rainforest. Its production tries to highlight the flavors profiles of each river where the cacao was harvested, imprinting personality related to each place and harvest to every bar.
We preserve wild cacao flavors by adding few ingredients to it. Otherwise, its true flavor would be masked. Even when we add milk to the bars, we try to preserve the flavor of that incredibly special cacao. In our opinion, it would not make sense all the effort made to get a good fermentation at the origin if we added ingredients to the recipe when the cacao arrived at our factory.
The reason why there are different flavors and aromas from bar to bar is the genetics of the beans used in the production of each of them. We deal with very homogenous cacao varieties concerning the genetics. Its reproduction has been going on for thousands of years among members of the same variety. They are ancient secular varieties. Some of them had never been used to make chocolate, such as the cacaos varieties from the Juruá and Iaco Rivers. To make the comparison between the origins easier, we always use the same recipe and few ingredients.
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