Meybol Cacao

Meybol Cacao - Solo Kakao 90%

70 g Vegan Dark Chocolate
Rating: 5.0 out of 5 stars
Regular price $26.50 USD
Sale price $26.50 USD Regular price

Ranked in the Top 100 Chocolates in the World.

Origin & Craftsmanship
This bar from Meybol Cacao is an ultra-pure expression of Peruvian cacao, made with 90% cacao sourced from esteemed fine-flavour regions such as VRAEM and Piura. Staying true to artisanal bean-to-bar principles, Meybol works with carefully fermented, high-quality beans and subtle roasting to preserve the rich character and complexity inherent in the cacao — even at very high percentages.

Flavor Profile
With a bold 90% cacao content, this bar delivers a powerful yet nuanced dark chocolate experience. Initially, you’ll notice deep roasted cocoa supported by subtle molasses and earthy undertones. As it develops on the palate, hints of dark fruit, dried berries, and gentle spice emerge before settling into a long, rich cocoa finish. Despite its intensity, the chocolate remains balanced and expressive, not simply bitter — a testament to the quality of the beans and Meyer’s careful craft.

Tasting & Pairing Guide

Let a small piece melt slowly on your tongue so the dense cocoa foundation unfolds first, followed by layered fruit and earthy nuances.
Pair this bar with a full-bodied red wine like Cabernet Sauvignon or Syrah to match its intensity, or a robust espresso to highlight its deep cocoa profile. For a non-alcoholic option, a smoky black tea or roasted oolong accentuates the bar’s complex aromatics. For texture and flavour contrast, try toasted walnuts or dried tart cherries — both echo the chocolate’s dark fruit and depth.

Summary

The Solo Kakao 90% bar from Meybol Cacao is a bold, origin-driven chocolate with extraordinary depth and complexity. It showcases Peruvian cacao at near-pure intensity, blending earthy, fruity, and roasted elements into a refined, lingering finish — perfect for lovers of deep, expressive dark chocolate.

Vegan, Dairy-free, Gluten-free

Origin / Solo Cocoa
For this table, Meybol worked directly with the producer on his property to take care of every detail of the harvest, selection and fermentation process. The result is excellent quality chocolate with the highest possible varietal purity.

Tree to Bar
A process that took Maybol a total of around 6 months, from harvesting the cocoa beans to the finished bar. The cocoa beans were harvested and fermented in the deepest jungle of Peru, in the VRAEM region, transported to Lima and then processed into bars by hand.

Cocoa mass & raw cane sugar
Cocoa: at least 80%

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

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.