Sero - Dark chocolate 70% Escuintla - Finca El Tesoro - GUATEMALA - 80g
Bean-to-Bar
This Sero 70% dark chocolate creation is made from cocoa from the Finca El Tesoro plantation in Escuintla Province, offering a temperate climate and volcanic soil, all contributing to a chocolate with notes of strawberry, raspberry, and caramel.
Guatemalan artisan chocolatier Sero offers a unique way to discover pure-origin, terroir dark chocolate: through its collection of 4 Bean-to-Bar creations made with indigenous Acriollado cacao (an endemic blend of Criollo and Forastero), sourced from 4 distinct plantations across Guatemala, it takes us on an impressive journey into how soil, climate, and altitude shape cacao flavor.
Cocoa paste (70% Guatemala), cane sugar, cocoa butter
Cocoa farmer and chocolate maker
Nestled in the heart of Guatemala's mountains, Finca El Tesoro is a cocoa origin embodying the balance between nature and culture, tradition and innovation. Thanks to a particular focus on post-harvest practices and genetic selection, El Tesoro has become one of the most refined sources in Chocolates Sero's range of unique origins.
Located in a high-altitude region where cool air slows maturation and intensifies flavor development, El Tesoro cocoa stands out. This slow maturation process promotes a type of fermentation that gives the beans a remarkably pure and persistent finish, making this origin an ideal choice for dark chocolate enthusiasts.
Agricultural activity began with the cultivation of sugarcane and coffee. Later, cardamom and cocoa plantations were added. From Guatemala's southern coast and on the slopes of Volcán de Fuego, production takes place under privileged conditions, ensuring exceptional quality in every product.
Sero Cacao Embassy was founded in 2018 in Guatemala City by three brothers: a chance event gave rise to a shared vision: to do good through high-quality chocolate and rethink cacao culture in Guatemala. While Quique deepened his passion at a pastry school for chocolatiers, Pablo built relationships with cacao producers across the country. Julio, for his part, devoted himself to post-harvest processing in order to improve cacao quality in a targeted way. Cacao Embassy was born from the pooling of their strengths. Their SERO brand, dedicated to their bean-to-bar chocolates, takes its inspiration from the word "serotonin", the chemical substance that cacao naturally releases in the body. SERO chocolates have won international awards, including a silver medal at the AVPA in Paris. Finca Kampura is also considered one of Guatemala’s best cacao origins and has received several awards, notably at the Cacao of Excellence Awards. These distinctions confirm Cacao Embassy’s and SERO’s commitment to exceptional, sustainable cacao. For the SERO brand, close collaboration with the people who grow cacao is at the heart of its priorities. This includes both stable partnerships with small-far...
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