Blanco 40% – cocoa flavours, not too sweet and floral, with vanille pods from México

Rubio 40% – white chocolate with cane sugar, notes of caramel and liquorice

Main ingredient: natural cocoabutter from Venezuela

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We only use a natural cocoa butter from Venezuela in our chocolate. Because it is not deodorized, this butter is incredibly aromatic and can contribute chocolate flavours to the final product. It is extracted from cocoa beans using the Broma process. The majority of chocolatiers use deodorised or “neutral” cocoa butter, but the trend among Bean-to-Bar chocolatiers is to use natural cocoa butter.

Additional information

Weight 75 g

Blanco 40%, Rubio 40%