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Close your eyes and imagine you have found the most spectacular chocolate with extraordinarily high cocoa content. What will it taste like? With this 95% cocoa dark chocolate bar, you need not imagine any longer.
Guayaquil is a large city in the Guayas region of Ecuador. The airport in this city is the only direct way to fly to the nearby Galapagos Islands. Aside from the city being a well-known transit hub for naturalists, it is also known for its particularly intense dark chocolate production. This is the inspiration for Blanxart’s 95% cocoa dark chocolate bar ‘Guayaquil’. Locally sourced, single point cocoa beans are procured to make the finest, most intense dark chocolate found outside of the region.
This chocolate is best paired with fortified wines; sweeter, full-bodied reds; and a variety of fruit, such as oranges, pomelo, dalandan, and other similar citruses.
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!