What is the cocoa percentage of Masaya 70%?

Masaya 70% contains 70% cocoa (also written 70% cacao), classified as dark chocolate.

Where do the cocoa beans in Masaya 70% come from?

The cocoa beans in Masaya 70% are sourced from Nicaragua.

What are the ingredients in Masaya 70%?

The ingredients listed for Masaya 70% are: Cacao, cane sugar.

Masaya 70% contains no dairy ingredients and may be suitable for a vegan diet. Always check the ingredients list for allergens such as soya, hazelnut and traces of milk.

How big is a single Masaya 70% bar?

A single Masaya 70% bar weighs 23 grams.

What does Masaya 70% taste like?

Masaya 70% lists flavour notes of citrus, balanced, smooth and creamy melt.

Is Masaya 70% dark chocolate or milk chocolate?

Masaya 70% is classified on Chof as dark chocolate.

Does Masaya 70% contain alkalized cocoa?

Masaya 70% is not marked as containing alkalized cocoa on Chof.

Has Masaya 70% won any awards?

Masaya 70% has been recognised at: Academy of Chocolate 2022 Gold, International Chocolate Awards 2020-21 Silver (Americas) and International Chocolate Awards 2021-22 Bronze (World).

Where can I buy Masaya 70%?

Masaya 70% is made by Argencove. Argencove sells directly through their website at https://argencove.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Masaya 70% in the Chof app.

Masaya 70%, Argencove

Argencove produces the Masaya 70% bar in Nicaragua, operating as a tree-to-bar maker. This model allows the producer to maintain full oversight of the process from the harvest of the cacao to the final temper of the bar.

The composition of the bar is limited to cacao and cane sugar. It contains no lecithin, vanillin, or vegetable fats, ensuring the natural characteristics of the bean remain the focus. The resulting sensory profile is defined by bright citrus notes, providing a balanced profile finished with a smooth, creamy melt.

The quality of the production is recognized by several organizations, including the Academy of Chocolate and the International Chocolate Awards. These accolades reflect the consistency of the work performed at the origin in Nicaragua.