Meybol Cacao

Meybol Cacao - Chuncho Collection №3 - 72%

70 g Vegan Dark Chocolate
Rating: 5.0 out of 5 stars
Regular price $17.30 USD
Sale price $17.30 USD Regular price
Sold out

Ranked in the Top 100 Chocolates in the World.

Origin & Craft
Crafted by Meybol Cacao, this bar is part of the Chuncho Genotype Collection, an initiative dedicated to preserving distinct Chuncho cocoa genotypes. Each collection represents approximately 50 carefully selected trees, curated to protect rare and endangered genetic diversity. The selections are made with precision to safeguard the unique characteristics of each genotype.

Flavor Profile
An expression of Chuncho cocoa shaped by a specific genotype selection. The profile reflects genetic individuality rather than standardization, emphasizing diversity and nuance inherent to these curated trees.

Tasting & Pairing Guide
Best tasted slowly and attentively to observe how this genotype expresses itself across aroma, texture, and finish. Enjoy on its own or alongside neutral beverages that do not mask subtle differences.

Summary
A focused genotype-driven dark chocolate that highlights the preservation of rare Chuncho cocoa. This 72% bar represents Meybol Cacao’s commitment to safeguarding vanishing cacao diversity through meticulous selection and craft.

Vegan, Dairy-free, Gluten-free

Finest handmade bean-to-bar chocolate made from 72% ultra-premium cocoa Chuncho from the region of Cusco/Quillabamba in Peru.

Of course from natural cultivation and following direct trade principles.

Cacao beans from natural cultivation, cane sugar, cacao butter.
Cacao: 68% min

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.