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Luisa Abram – Dark 81% Tocantins River

S$ 18.00

Tasting Notes: Liquorice, Mild Spices, Tangy


The package comes with two bars of 40g each packaged separately, totaling 80g of chocolate. So you don’t need to open your whole chocolate at once and you can consume it with 100% quality at another time! Outer package design may vary depending on stock availability.


In a partnership with the riverside dwellers, Luisa conducted her first fermentation at this origin. Teaching them how to do this fermentation did not find barriers, on the contrary, it was facilitated by their familiarity with the cocoa culture. This resulted in an increase in the income of their families, since well-fermented cocoa is sold at a price two to three times higher than a cocoa that has not been fermented. The communities that live on the banks of the Tocantins River, a well-defined course river located in the Lower Amazon Hydrographic Basin, survive from the extraction of açaí, cocoa and fishing.

Additional information

Weight 80 g
Type of Chocolate



Cacao Origin


Cacao Beans, Cacao Butter, Cane Sugar (Organic)

Dietary Guidelines

Gluten Free. Contains Milk.
Made in a facility that handles nuts.

Reasons to Love

– Woman in Chocolate
– Made by micro-batch chocolate maker



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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