Blanxart takes great satisfaction in working with single-origin manufacturers from all over the world, and it shows in the quality of their work. This particular Congo Dark chocolate bar with an organic content of 82% is made from organic Forastero cacao beans and certified by Spain’s organic agricultural authority, the CCPAE. It also bears the EU’s BIO origin label.
The flavor of dark chocolate is more complex than that of milk or white chocolate. Every bar in the single-origin line is infused with the distinct flavors of a single location. We recommend matching the dark Congo bar with a port-style or fortified classic wine such as Malbec, Zinfandel, or Shiraz to accompany the board.
Blanxart’s master chocolatier Francesc Agrás wasn’t always that way. Prior to starting his own firm, he had worked in the chocolate shops of France and Spain for many years. Single-origin cacao beans from certain regions of the world are used in their chocolates, and every step of the chocolate-making process is carefully scrutinized to ensure that the beans are transformed into the greatest confections.
Store your chocolates in a cool, dark place, ideally between 18 to 24°C. You can use the refrigerator, but place the chocolate in an airtight container to keep the moisture and humidity out—and retain its full range of flavors, of course!