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“Definite - Dark chocolate 65% Finca Elvesia with coffee and sea salt - DOMINICAN REPUBLIC” has been added to your cart. View cart

Metiche - Dark chocolate 75% with rose petals and pistachios - MEXICO - 70g

Name: Metiche - Dark chocolate 75% with rose petals and pistachios - MEXICO - CriolloQuetzal
SKU: 5040104
Price: 11.10 CHF
Availability: InStock

Trinitario
Bean-to-Bar

This 75% dark chocolate bar from Metiche is accompanied by "rosa de castilla", a rose that grows abundantly in Mexico, and roasted pistachios to give it a crunchy touch and a beautiful color.

The cacao for this chocolate bar comes from a region in the state of Chiapas, Mexico, called "El Soconusco" and naturally has notes of red and purple fruits: plums, strawberries, cherries, some woody notes and a hint of citrus.

 					
			CHF 11.10
		
	27 in stock

Shipping cost added at checkout.

27 in stock

1/1

Country of origin

Mexico

Ingredients

Cacao beans (70% Mexico), cane sugar, cocoa butter, rose petals, pistachios

Can contain

milk,

soy,

peanuts,

eggs,

nuts,

coconut

Average nutritional value for 100g

Energy 549kcal

|

Fat 38g

saturated fat 24g

|

Carbohydrates 43g

sugar 27g

|

Fiber 6g

|

Protein 9g

|

Salt 0g

Additional information

Weight: 70 g | Size: 8 × 16 cm | GTIN:

Cocoa farmer and chocolate maker

Rancho San Rafael

Ruben Arias is the farmer responsible for the cacao at Rancho San Rafael. This farm is located right on the border with Guatemala. They grow many Forastero and Trinitario cacao beans. This region is part of "El Soconusco", an area of Mexico full of valleys and optimal conditions for cacao cultivation.

CriolloQuetzal-Metiche-Rancho-San-Rafael-2

CriolloQuetzal-Metiche-Rancho-San-Rafael-1

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...