Mestiço - 72% dark chocolate with cachaça - BRAZIL - 60g
Tree-to-Bar
Mestiço’s award-winning 72% Cachaça and Amburana bar is made with the same cocoa and formulation as their 72% Forastero bar. Cacao nibs are soaked in craft cachaça aged in Amburana Barrels prior to making the chocolate.
Amburana is a Brazilian native wood that brings a sweet and aromatic note to the cachaça. The resulting chocolate gets alcoholic notes, along with molasses and the sweetness of Amburana. It was awarded four times in 2022, with two silver medals from AoC and ICA, and two special awards by ICA for cacao flavoring and usage of self-pressed cacao butter.
Infused cacao beans (71% Brazil), sugar, cacao butter
Cocoa farmer and chocolate maker
Fazenda Bonança has been with Mestiço’s family since the beginning of the 1970s and since then, they’ve been producing the best cacao Bahia has to offer. Mestiço were awarded 2nd best cacao in Brazil in 2019 and represented Brazil at Salon du Chocolat in Paris.
They produce cacao under the higher trees of the Atlantic Rainforest, in an agroforestry system. They’ve also established a rural school where the children of their employees and the children of nearby farms can receive elementary education. At Fazenda Bonança, they mostly grow descendants of Scavina and Trinitario hybrid cacao, and of course, the traditional Amazonian Amellonado brought to Bahia some 250 years ago.
Mestiço care for their pod selection and fermentation methods, resulting in rich and complex aromas, but most of all, for their varietal, single cultivar cacaos. With them, they create chocolate bars that demonstrate the wide array of flavors one single terroir can achieve.
Mestiço Chocolates Mestiço Chocolates are the third generation of cacao producers at Itacaré, Bahia. They grow cacao among the native trees of the Atlantic Rainforest, preserving the tradition of the Cabruca Method. At Fazenda Bonança, Mestiço strive to be a reference among producers of sustainable and fair fine flavor cacao. They harvest different varieties of cacao separately, allowing them to create chocolate with unique traits, respecting the identity of each pod and its terroir. The cacao beans are then brought to their craft factory in São Paulo where each part of the process is done under their care, from defining the roasting profile to the final packaging presentation....
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