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Mestiço - Catongo dark chocolate 67% - BRAZIL - 60g

Gluten Free

Catongo is a white albino bean of the Forastero variety, a rare treat found on Mestiço's Atlantic Rainforest orchards. This 67% dark chocolate brings balanced notes of caramel and almonds, and a peculiar color of dulce de leche. All using only cacao and sugar!

CHF 7.50 39 in stock
Shipping cost added at checkout.

39 in stock

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Country of origin

​Cacao mass (65% Brazil), sugar, cacao butter

Can contain
Average nutritional value for 100g
Energy 539kcal
Fat 37g
saturated fat 22g
Carbohydrates 51g
sugar 33g
Fiber 12g
Protein 9g
Salt 0g
Additional information
Weight: 60 g | Size: 10 × 17 cm | GTIN: 07898645200786

Cocoa farmer and chocolate maker

Fazenda Bonança

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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