S$ 18.00
Tasting Notes: Tangy, Fruity
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!
Always honoring the Amazonian roots, this açaí bar took 3 years to get ready. After a lot of testing, they finally arrived at a formulation that reflects the taste of açaí and the quality of their chocolate!
Present in every riverside diet in a completely different way than we are used to, açaí is, in addition to being a source of food, also responsible for a large part of the income of families living in the Amazon. Because it is so important for the region, this very special ingredient could not fail to be present in one of their bars!
They make this bar with powdered cow’s milk in Jersey (like all of their milk-containing bars). This milk has 20% more protein, 15% more calcium and 20% more solids than any other milk on the market. The milk is 100% handmade and manufactured by us, on demand.
| Weight | 80 g |
|---|---|
| Type of Chocolate | |
| Maker | |
| Country | |
| Cacao Origin | |
| Ingredients | Açai Candy, Açai Powder, Cacao Butter, Cane Sugar (Organic), Milk Powder |
| Dietary Guidelines | Gluten Free. Contains Milk. |
| Reasons to Love | – Woman in Chocolate |
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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