What is the cocoa percentage of Congo 68%?

Congo 68% contains 68% cocoa (also written 68% cacao), classified as dark chocolate.

Where do the cocoa beans in Congo 68% come from?

The cocoa beans in Congo 68% are sourced from Virunga National Park, DR Congo.

Which cocoa bean variety is used?

Congo 68% is made with Forastero cocoa beans, according to the information published for this bar.

What are the ingredients in Congo 68%?

The ingredients listed for Congo 68% are: cocoa mass, cane sugar, cocoa butter.

Congo 68% 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 Congo 68% bar?

A single Congo 68% bar weighs 80 grams.

What does Congo 68% taste like?

Congo 68% lists flavour notes of Cherries, Walnuts and Smoke.

Is Congo 68% dark chocolate or milk chocolate?

Congo 68% is classified on Chof as dark chocolate.

Is Congo 68% certified organic or fair trade?

Congo 68% carries the following certifications: Organic and Gluten free.

Where can I buy Congo 68%?

Congo 68% is made by Chocolate Makers. Chocolate Makers sells directly through their website at https://www.chocolatemakers.nl, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Congo 68% in the Chof app.

Congo 68%, Chocolate Makers

Name: Congo 68%
Brand: Chocolate Makers
Rating: 4 (1 reviews)

The Congo 68% is a flagship expression from Chocolate Makers, an artisan bean-to-bar producer based in Amsterdam, Netherlands. They are deeply committed to the transparency of their supply chain, working directly with the communities protecting the biodiversity of the Virunga National Park in the Democratic Republic of the Congo. By sourcing their Forastero beans from this vital conservation area, they bridge the gap between rigorous environmental stewardship and the art of chocolate making.

Upon tasting, one encounters a distinct profile of tart cherries and earthy walnuts, underpinned by a subtle, resonant hint of smoke. These complex characteristics are achieved through a traditional processing method where the beans are fermented in wooden boxes and dried under the sun, allowing the raw potential of the Forastero variety to shine through in the final 68% cacao composition.

The craftsmanship remains focused and ingredient-led, utilizing only cocoa mass, cane sugar, and cocoa butter to maintain the purity of the origin. As an Organic and gluten-free certified product, it stands as a testament to how meticulous, ethical sourcing creates a better experience for the palate and the planet.