This dark chocolate bar is crafted from the only cacao bean granted a “denominación de origen,” reflecting the meticulous harvesting, fermentation, and drying processes unique to these beans. Their distinctive genetics contribute to a sophisticated flavor profile, revealing layers of fruity and nutty complexity with notes of sour cherry, walnut, cocoa powder, and dark sugars.

Sourced from Chuao, a remote village nestled in Venezuela’s cloud forest valley, accessible only by boat or foot through dense jungle, this area boasts a 400-year heritage of cacao cultivation preserved by its indigenous African American community. Originally the estate of Chuao’s last aristocratic Spanish heir, Dona Catalina, who entrusted the plantation and her slaves to Franciscan friars, the renowned church, drying patios, and processing facilities were established there. In the 1960s, rightful ownership passed to the workers—mostly women descended from the original slaves—who continue the tradition, singing, “long live the Chuao cacao, founded by Dona Catalina, rich, flavorful, and lovingly harvested by us all.”