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Metiche - Dark chocolate 75% Las Delias - MEXICO - 70g


Metiche ​75% "Las Delias" is a single origin chocolate made with Criollo Almendra Blanca cacao from Comalcalco, in the state of Tabasco.

This complex bar has a slightly sandy texture and flavor notes of passion fruit, maracuyá, pineapple and yellow plum. The astringency in the bar is high and it leaves a dry taste to the tongue, which is a result of the period in which the cacao bean was harvested.

This chocolate goes very well with a sweeter wine or with high fat cheese.

CHF 11.10 48 in stock
Shipping cost added at checkout.

48 in stock

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Country of origin

​​Cacao beans (70% Mexico), cane sugar, cacao butter

Can contain
Average nutritional value for 100g
Energy 586kcal
Fat 41g
saturated fat 20g
Carbohydrates 47g
sugar 26g
Fiber 9g
Protein 9g
Salt 0g
Additional information
Weight: 70 g | Size: 8 × 16 cm | GTIN: 07500464901019

Cocoa farmer and chocolate maker

Finca Las Delias

Mayi, head of the Finca Las Delias, is the fourth generation of cacao growers, originally from Comalcalco. Her Grandfather Rodolfo Fontanelly Magaña Gil worked with cocoa since he was 13 years old. He lived his whole life loving cacao, a love that he instilled in his children as it was instilled in him by his grandfather, Don Julian. When Don Fonta passed away in 2004, Mayi inherited a property dedicated to grazing cattle. Mayi and Jesus decided to convert it into a ‘cacaotal’, a cacao plantation, as a tribute to Don Fonta in 2012.

In 2012 Mayi and Jesus started the cacao project with Criollo Almendra Blanca. First they started by plowing and leveling the ground. Shadow trees were then planted: cocoite, chipilín, mote, pepper, cinnamon, fruit trees and timber. A year later, in 2013, once the shade trees had grown, 1000 cacao trees were planted.

Today, Las Delias has 3 hectares of cacao trees, a "quebradero" where the bean is cracked, a fermentation area with wooden boxes, and solar drying stations.

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...

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