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Momotombo - Dark chocolate 100% Waslala - NICARAGUA - 80g


​The cacao grown in Waslala allowed Chocolate Momotombo to venture into the production of a 100% dark chocolate bar, offering all of cacao’s delicacy and aroma in its purest version.

The result is a creamy chocolate with low levels of astringency and acidity. Its green olive and tobacco notes linger on the palate.

CHF 9.50 2 in stock
Shipping cost added at checkout.

2 in stock

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Country of origin

​Cacao beans (100% Nicaragua)

Can contain
Average nutritional value for 100g
Energy 624kcal
Fat 56g
saturated fat 34g
Carbohydrates 15g
sugar 0g
Fiber 0g
Protein 9g
Salt 0g
Additional information
Weight: 80 g | Size: 7 × 15 cm | GTIN: 07433200005101

Cocoa farmer and chocolate maker

Cooperativa Nueva Waslala

Cooperativa Nueva Waslala was founded in 2006 in the region of Matagalpa, Nicaragua. Waslala is one of Nicaragua's major cocoa-producing areas. The cooperative brings together some 290 producers with organic- and UTZ-certified plantations, and more than 80 farms are women-run.

Cooperativa Nueva Waslala grows high-quality, fine-flavor cocoa, primarily of the criollo variety. Post-harvest fermentation and drying processes are managed by professional local farmers aiming to elevate the aroma and overall quality of the product, all the while improving agricultural practices and achieving environmental sustainability. The work of the cooperative widely contributes to the local economy by generating direct and indirect employment for surrounding communities.

The International Cocoa Organization (ICCO) has recognized Nicaragua as a producer of fine and aromatic cacao. The country’s varied geography, heirloom cacao genetics and careful fermentation produce extraordinary flavors with notes of tree nuts, coffee, tobacco, olives, ripe fruit and spices. Award-winning Chocolate Momotombo uses Nicaraguan cacao of the Trinitario variety, with Criollo genetics. Additional ingredients, such as spices and dried or fresh tropical fruit, also come from the best local producers, ensuring that the added value benefits local communities. Chocolate Momotombo strives to maintain a direct and constructive relationship with producers, cooperatives, and family run companies. Upon arrival at the Managua artisan factory, cacao beans are submitted to careful selection. Cacao fermentation processes are closely monitored in order to preserve the aromatic profile. The beans are then roasted at low temperatures to enhance the flavor notes typical of Nicaragua cacao, without altering its quality or flavor. Finally, the cacao is slowly refined with a stone mill until it becomes a creamy mass and blends harmoniously with the sugar....

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