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Free delivery in Switzerland on orders above CHF 75.-

Metiche - Dark chocolate 70% with mezcal - MEXICO - 70g

Pod
Trinitario
Bean-to-Bar

​The cacao in this Metiche bar was infused for more than two months in Mezcal, a traditional Mexican spirit.

Mezcal is naturally smokey and the beans used in this bar are more fruity. The smokiness of the Mezcal combined with the fruityness of the beans make this bar one of Metiche's best sellers, as well as one of their favorites because of its unique flavor!

CHF 12.40 35 in stock
Shipping cost added at checkout.

35 in stock

Ajouter aux favoris
Country of origin
Mexico
Ingredients

​​​Cacao beans (60% Mexico), cane sugar, cacao butter​, mezcal


Can contain
milk,
soy,
peanuts,
eggs,
nuts,
coconut
Average nutritional value for 100g
Energy 586kcal
Fat 39g
saturated fat 20g
Carbohydrates 50g
sugar 31g
Fiber 9g
Protein 9g
Salt 0g
Additional information
Weight: 70 g | Size: 8 × 16 cm | GTIN: 07500464901033

Cocoa farmer and chocolate maker

Rancho San Rafael

Ruben Arias is the farmer in charge of cacao in Rancho San Rafael.

This farm is right at the border with Guatemala. A lot of forastero and trinitario cacao beans grow here.

This region is part of "El Soconusco", an area in México filled with valleys and whose conditions are perfect for cultivating cacao.

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...

Read more ...
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