What is the cocoa percentage of 55% Lemongrass?

55% Lemongrass contains 55% cocoa, classified as dark chocolate.

Where do the cocoa beans in 55% Lemongrass come from?

The cocoa beans in 55% Lemongrass are sourced from Chaco, Bolivia.

Which cocoa bean variety is used?

55% Lemongrass is made with Wild Beniano cocoa beans, according to the information published for this bar.

What are the ingredients in 55% Lemongrass?

The ingredients listed for 55% Lemongrass are: cocoa liquor, cocoa butter, cane sugar, lemongrass.

How big is a single 55% Lemongrass bar?

A single 55% Lemongrass bar weighs 70 grams.

Is 55% Lemongrass dark chocolate or milk chocolate?

55% Lemongrass is classified on Chof as dark chocolate.

Does 55% Lemongrass contain alkalized cocoa?

55% Lemongrass is not marked as containing alkalized cocoa on Chof.

Where can I buy 55% Lemongrass?

55% Lemongrass is made by Chocolate Baure. Chocolate Baure sells directly through their website at https://chocolatebaure.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan 55% Lemongrass in the Chof app.

55% Lemongrass, Chocolate Baure

55% Lemongrass

Chocolate Baure operates as a dedicated producer focused on the unique characteristics of Bolivian cacao. Their work centers on the rare Wild Beniano variety, specifically harvested from the remote Chaco region. This small-batch approach prioritizes the preservation of the bean's inherent qualities from the moment of harvest.

The 55% Lemongrass bar represents a specific profile within the dark chocolate with inclusions category. The base is composed of cocoa liquor, cocoa butter, and cane sugar, balanced by the addition of lemongrass. This aromatic inclusion offers a bright contrast to the depth of the cacao, which benefits from an initial preparation where the beans are fermented by local natives and dried under the sun directly in the forest.

The production process remains tethered to the source, reflecting a commitment to traditional post-harvest techniques in the Bolivian wilderness. By working closely with the local environment, the maker maintains a direct link between the forest floor and the finished chocolate bar.