75% Wild Beniano Chocolate
Beni, Bolivia
This exquisite dark chocolate bar, crafted from wild-harvested Beniano cacao from the Bolivian Amazon, beautifully carries the flavours and aromatics of the rainforest. Extremely rare, this wild heirloom variety of cacao is known for its rich complexity and dense flavour.
UK delivery only. International delivery on wholesale orders on request.
£8.50
Quantity
Description
Tasting notes
Bolivian Wild Chocolate offers a bold and intricate flavour experience. Initial notes include a light raisin sweetness paired with a tangy acidity. As the chocolate melts, it reveals a robust backbone of bitterness and a perfectly balanced astringency. The finish is exceptionally long and sweet, evoking dark, juicy fruits with a smooth, roasted pine nut suppleness.
Health benefits
Wild-harvested cacao beans are packed with antioxidants and healthy polyphenols. These compounds are known to reduce inflammation, lower cholesterol levels, and decrease the risk of cardiovascular disease. Enjoying Bolivian Wild Chocolate is not only a delightful treat but also a health-conscious choice.
Details
Origin
Wild Cacao Forests of the Beni Region, Bolivia
Weight
70g
Manufacturer
Chocolarder, Falmouth, UK
Batch no.
AUG-24-001
Ingredients
Ingredients
75% Single-Origin Wild Beniano Cacao, 25% Unrefined Brazilian Cane Sugar
Nutritional info (per 100g)
| Energy | 2266kJ/546kcal |
| Fat | 40g |
| Saturates | 25g |
| Carbohydrate | 31g |
| Sugars | 26g |
| Protein | 8.8g |
| Salt | 0.02g |
Allergens
May contain traces of tree nuts and milk.
Supports Tranquilidad Wild Forest, Beni, Bolivia
The project
The cacao in these bars is gathered and fermented by local collectors in Baures, who harvest from the wild forests in Beni, spanning an area as large as Germany. It is then expertly selected and dried in the Tranquilidad Wild Forest Estate, managed by Volker Lehmann. With a pioneering legacy of over 20 years in agroforestry, Volker is one of the world's most respected voices in wild cacao and its conservation.
The people
For generations, the indigenous communities of the region have harvested cocoa from these wild trees in a way that respects both the environment and their cultural traditions. The process is a labour of love, passed down through families who are intimately connected to the land.
Harvest and process
Harvesting occurs annually between mid-December and mid-April, depending on the rainy season. The forests belong to the whole community and each family has a right to harvest from portions of these forests. The process involves hand-picking cacao pods and careful handling, followed by fermentation according to age-old local traditions and sun drying at the estate’s facilities. The cacao trees, growing up to 10 meters tall, are harvested manually or with long sticks and wire slings. Local harvesters work in small groups, collecting and transporting beans with dedication and skill.