What is the cocoa percentage of Caipirinha 65%?

Caipirinha 65% contains 65% cocoa (also written 65% cacao), classified as dark chocolate.

Where do the cocoa beans in Caipirinha 65% come from?

The cocoa beans in Caipirinha 65% are sourced from Vale Potumuju, Bahia, Brazil.

What are the ingredients in Caipirinha 65%?

The ingredients listed for Caipirinha 65% are: single origin cacao beans, organic cane sugar, cocoa butter, lime zest, aged cachaca.

Is Caipirinha 65% vegan?

Caipirinha 65% 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 Caipirinha 65% bar?

A single Caipirinha 65% bar weighs 58 grams.

What does Caipirinha 65% taste like?

Caipirinha 65% lists flavour notes of lime and cachaca.

Is Caipirinha 65% dark chocolate or milk chocolate?

Caipirinha 65% is classified on Chof as dark chocolate.

Does Caipirinha 65% contain alkalized cocoa?

Caipirinha 65% is not marked as containing alkalized cocoa on Chof.

Has Caipirinha 65% won any awards?

Caipirinha 65% has been recognised at: Academy of Chocolate Bronze 2023 and International Chocolate Awards (Americas) Bronze 2022.

Where can I buy Caipirinha 65%?

Caipirinha 65% is made by Baianí. Baianí sells directly through their website at https://baiani.com.br, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Caipirinha 65% in the Chof app.

Caipirinha 65%, Baianí

Caipirinha 65%

Baianí operates as a tree-to-bar maker based in Brazil, overseeing the transformation of cacao from the soil to the final tablet. The Caipirinha 65% highlights the specific agricultural output of Fazenda Santa Rita, located in the Vale Potumuju region of Bahia. By managing the process at the source, the maker maintains a direct connection to the harvest.

This 65% dark chocolate bar is defined by its inclusion of lime zest and aged cachaça. A distinct element of the production involves infusing the cacao nibs in the cachaça for a minimum of 30 days before further processing. This technique integrates the spirit directly into the cocoa mass, resulting in a composition that combines organic cane sugar and cocoa butter with the notes imparted by the aged sugarcane spirit.

The craftsmanship behind this bar has been recognized by industry panels. It received a Bronze award at the International Chocolate Awards Americas in 2022, followed by a Bronze award from the Academy of Chocolate in 2023. With an energy density of 533 kcal per 100g, it stands as an example of regional Brazilian experimentation within the specialty chocolate category.