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Momotombo - Dark chocolate 70% Mombacho - NICARAGUA - 80g


​Momotombo’s 70% Cacao Mombacho is made from beans grown in the Mombacho volcano nature reserve, a place of unique beauty and diversity, between mountain and lake.

This is a passionate chocolate, whose notes of red berries and aromatic wood come out as you let the chocolate melt slowly in your mouth. It also pairs really well with good rum!

CHF 9.50 27 in stock
Shipping cost added at checkout.

27 in stock

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Country of origin

​Cacao beans (70% Nicaragua), cane sugar

Can contain
Average nutritional value for 100g
Energy 549kcal
Fat 39g
saturated fat 23g
Carbohydrates 41g
sugar 30g
Fiber 0g
Protein 9g
Salt 0g
Additional information
Weight: 80 g | Size: 7 × 15 cm | GTIN: 07433200005583

Cocoa farmer and chocolate maker

Finca la Calera

La finca La Calera is located in one of Nicaragua's most beautiful nature reserves, in an area where the green of the mountains contrasts with the blue of the lake and where eautiful Mombacho volcano towers over Lake Cocibolca.

Don Raul is a landowner who is attentive and very respectful of the Mombacho ecosystem and of the conservation of the plantation’s flora and fauna. The finca grows cacao, coffee and other fruits and spices. Don Raul has a team who specializes in fermentation and drying. Their aim is maintain the ancestral cacao varieties present in La Calera.

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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