What is the cocoa percentage of Kubaly Waslala 72%?

Kubaly Waslala 72% contains 72% cocoa (also written 72% cacao), classified as dark chocolate.

Where do the cocoa beans in Kubaly Waslala 72% come from?

The cocoa beans in Kubaly Waslala 72% are sourced from Waslala, Nicaragua.

Which cocoa bean variety is used?

Kubaly Waslala 72% is made with Trinitario cocoa beans, according to the information published for this bar.

What are the ingredients in Kubaly Waslala 72%?

The ingredients listed for Kubaly Waslala 72% are: cocoa beans, cane sugar.

How big is a single Kubaly Waslala 72% bar?

A single Kubaly Waslala 72% bar weighs 60 grams.

What does Kubaly Waslala 72% taste like?

Kubaly Waslala 72% lists flavour notes of Woody, Raisin, Almond, Black Olive and Vanilla.

Is Kubaly Waslala 72% dark chocolate or milk chocolate?

Kubaly Waslala 72% is classified on Chof as dark chocolate.

Does Kubaly Waslala 72% contain alkalized cocoa?

Kubaly Waslala 72% is not marked as containing alkalized cocoa on Chof.

Is Kubaly Waslala 72% certified organic or fair trade?

Kubaly Waslala 72% carries the following certification: Organic.

Where can I buy Kubaly Waslala 72%?

Kubaly Waslala 72% is made by 20nord20sud. 20nord20sud sells directly through their website at https://20nord20sud.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Kubaly Waslala 72% in the Chof app.

Chof

Kubaly Waslala 72%, 20nord20sud | Chof

20nord20sudBean-to-Bar

Kubaly Waslala 72%

72% cocoa · dark chocolate · Nicaragua

No ratings yet — be the first in the Chof app.

The Kubaly Waslala 72% is a Nicaraguan Trinitario dark chocolate from French bean-to-bar maker 20° Nord 20° Sud, featuring woody and raisin notes.

Android Coming Soon

Find this Bar

About

Kubaly Waslala 72%

The Kubaly Waslala 72% is crafted by 20° Nord 20° Sud, a bean-to-bar manufacturer based in France. The maker focuses on transparency and production control, processing the cacao from the Waslala region in Nicaragua within their own facility.

The bar showcases the characteristics of Trinitario cocoa beans, which undergo a specific post-harvest process involving fermentation in horizontal wooden boxes for 5 to 6 days. The beans are dried for 10 days, starting with 48 hours under leaves before 8 days of sun or tunnel drying. This produces a flavor profile defined by woody undertones, raisin sweetness, and nutty almond, with finish notes of black olive and vanilla. The recipe relies on a minimalist list of only cocoa beans and cane sugar.

The manufacturer employs a direct trade model to source its supply, maintaining close relationships with the origins of its cocoa. The bar is certified Organic, reflecting the production standards maintained from the farm to the final product.