What is the cocoa percentage of Ekeko Noir 70%?

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

Where do the cocoa beans in Ekeko Noir 70% come from?

The cocoa beans in Ekeko Noir 70% are sourced from Cochabamba, Bolivia.

What are the ingredients in Ekeko Noir 70%?

The ingredients listed for Ekeko Noir 70% are: cocoa beans, cane sugar, cocoa butter, sunflower lecithin.

How big is a single Ekeko Noir 70% bar?

A single Ekeko Noir 70% bar weighs 100 grams.

What does Ekeko Noir 70% taste like?

Ekeko Noir 70% lists flavour notes of Woody, Yellow Fruit, Plums and Honey.

Is Ekeko Noir 70% dark chocolate or milk chocolate?

Ekeko Noir 70% is classified on Chof as dark chocolate.

Does Ekeko Noir 70% contain alkalized cocoa?

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

Is Ekeko Noir 70% certified organic or fair trade?

Ekeko Noir 70% carries the following certification: FairWild.

Has Ekeko Noir 70% won any awards?

Ekeko Noir 70% has been recognised at: Academy of Chocolate Bronze 2017.

Where can I buy Ekeko Noir 70%?

Ekeko Noir 70% is made by Chocolaterie Morin. Chocolaterie Morin sells directly through their website at https://chocolaterie-morin.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Ekeko Noir 70% in the Chof app.

Chof

Ekeko Noir 70%, Chocolaterie Morin | Chof

Chocolaterie MorinBean-to-Bar

Ekeko Noir 70%

70% cocoa · dark chocolate · Bolivia

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Ekeko Noir 70% is a French bean-to-bar dark chocolate made with Bolivian cacao, offering a profile developed through traditional artisan methods.

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About

Ekeko Noir 70%

Chocolaterie Morin is a bean-to-bar artisan chocolatier and roaster based in France. The Ekeko Noir 70% represents the focused approach of this maker, which manages the production process from raw bean to finished bar in its own facility.

This dark chocolate features 70% cacao sourced from Cochabamba, Bolivia. The beans undergo a specific fermentation and drying protocol handled by the Yuracaré and Chimanes indigenous peoples before reaching the workshop in France. The final recipe includes cocoa beans, cane sugar, cocoa butter, and a small amount of sunflower lecithin to ensure a consistent texture during processing.

The attention to raw material and processing standards resulted in recognition from the Academy of Chocolate, where the bar received a Bronze award in 2017. This acknowledgment highlights the consistency achieved by the maker when working with specific regional harvests.