What is the cocoa percentage of Paquibato 75%?

Paquibato 75% contains 75% cocoa (also written 75% cacao), classified as dark chocolate.

Where do the cocoa beans in Paquibato 75% come from?

The cocoa beans in Paquibato 75% are sourced from Mindanao, Philippines.

Which cocoa bean variety is used?

Paquibato 75% is made with Trinitario cocoa beans, according to the information published for this bar.

What are the ingredients in Paquibato 75%?

The ingredients listed for Paquibato 75% are: cocoa beans, cane sugar.

How big is a single Paquibato 75% bar?

A single Paquibato 75% bar weighs 60 grams.

What does Paquibato 75% taste like?

Paquibato 75% lists flavour notes of Fruity, Yellow fruits and Nuts.

Is Paquibato 75% dark chocolate or milk chocolate?

Paquibato 75% is classified on Chof as dark chocolate.

Does Paquibato 75% contain alkalized cocoa?

Paquibato 75% is not marked as containing alkalized cocoa on Chof.

Has Paquibato 75% won any awards?

Paquibato 75% has been recognised at: International Chocolate Awards Bronze and Prix Epicure Bronze.

Where can I buy Paquibato 75%?

Paquibato 75% 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 Paquibato 75% in the Chof app.

Chof

Paquibato 75%, 20nord20sud | Chof

20nord20sudBean-to-Bar

Paquibato 75%

75% cocoa · dark chocolate · Philippines

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A 75% dark chocolate bar from French maker 20° Nord 20° Sud, featuring single-origin Trinitario cacao from the Mindanao region of the Philippines.

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About

Paquibato 75%

20° Nord 20° Sud is a French bean-to-bar chocolate manufacturer based on the naming convention of the geographical band between the 20th parallels north and south of the equator. This location-focused naming reflects the source of their cacao, and they focus on small-scale production methods to highlight individual bean characteristics.

The Paquibato 75% bar is crafted using Trinitario cacao beans sourced from the Mindanao region in the Philippines. These beans undergo a specific post-harvest process, including fermentation for 6 days in 3-tier wooden boxes and a 6-day drying period. The resulting bar maintains a minimalist profile, containing only cocoa beans and cane sugar.

The craftsmanship behind this bar has been recognized by industry bodies, earning a Bronze award at the International Chocolate Awards as well as a Bronze award at the Prix Epicure. This acknowledgment highlights the maker's focus on quality within their French manufacturing process.