Metiche - Dark chocolate 74% with orange peel and almonds - MEXICO - 70g

Trinitario
Bean-to-Bar

This 74% dark chocolate bar from Metiche is accompanied by candied orange peel and roasted almonds to give it an irresistible crunchy touch.The cocoa for this chocolate bar comes from a region in the state of Chiapas, Mexico, called "El Soconusco" and naturally has notes of red and purple fruits: plums, strawberries, cherries, some woody notes and a hint of citrus.

 					
			CHF 11.10
		
	30 in stock

Shipping cost added at checkout.

30 in stock

1/1

Country of origin

Mexico

Ingredients

Cocoa beans (70% Mexico), sugar, cocoa butter, almonds, orange peel

Can contain

milk,

soy,

peanuts,

eggs,

nuts,

coconut

Average nutritional value for 100g

Energy 573kcal

|

Fat 42g

saturated fat 26g

|

Carbohydrates 40g

sugar 31g

|

Fiber 7g

|

Protein 8g

|

Salt 0g

Additional information

Weight: 70 g | Size: 8 × 16 cm | GTIN:

Cocoa farmer and chocolate maker

Rancho San Rafael

Ruben Arias is the farmer responsible for cocoa at Rancho San Rafael. This farm is located right on the border with Guatemala. They cultivate a lot of Forastero and Trinitario cocoa beans there. This region is part of "El Soconusco", an area of Mexico full of valleys and optimal conditions for cocoa cultivation.

CriolloQuetzal-Metiche-Rancho-San-Rafael-2

CriolloQuetzal-Metiche-Rancho-San-Rafael-1

Metiche
Fabiola Zorrero is Metiche! She was born and raised in Guadalajara, Mexico. Without realizing it, she’s always been connected to chocolate, snacking on dark chocolate at a young age. Everything changed in 2020 when she decided to explore chocolate making. Fabiola saved a couple of pesos and bought a small 5kg melangeur to transform cacao into chocolate. After experimenting for two days, she had a chocolate bar in her hand. Alchemy. Self-taught at first, Fabiola eventually came across “Craft Chocolate TV”, a YouTube channel held by two Hawaiian brothers about the basics of chocolate making. After a couple of months learning from their videos, Fabiola reached out to Dylan and Carson and ended up interning with them for three months in Hawaii, learning about harvesting, fermentation, roasting profiles, chocolate making and of course how to start running a chocolate business – which is no small feat! Nevertheless, she knew that her curiosity, love and devotion for this beautiful craft would lead her into starting her own journey in artisanal chocolate making. The following months were filled with travels to the south of Mexico, searching for cacao in the states of Tabasco...