What is the cocoa percentage of Chacaracual 70%?

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

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

The cocoa beans in Chacaracual 70% are sourced from Río Caribe, Venezuela.

What are the ingredients in Chacaracual 70%?

The ingredients listed for Chacaracual 70% are: Rio Caribe cocoa, cocoa liquor, cocoa butter, sugar.

How big is a single Chacaracual 70% bar?

A single Chacaracual 70% bar weighs 52 grams.

Is Chacaracual 70% dark chocolate or milk chocolate?

Chacaracual 70% is classified on Chof as dark chocolate.

Does Chacaracual 70% contain alkalized cocoa?

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

Where can I buy Chacaracual 70%?

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

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Chacaracual 70%

70% cocoa · dark chocolate · Venezuela

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Chocolates Paria Chacaracual 70% is a Venezuelan dark chocolate bar crafted from single-origin Río Caribe cacao beans.

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About

Chacaracual 70%

Chocolates Paria operates from the Península de Paria in Venezuela, a region recognized for its historic importance in cacao cultivation. As a producer situated directly at the source, the maker focuses on transforming local harvests into finished bars within the same environment where the trees grow.

The Chacaracual 70% bar showcases the specific character of Río Caribe cocoa. By utilizing a simple ingredient profile of cocoa solids, cocoa butter, and sugar, the maker allows the inherent profile of the region to remain the focus. The bar is produced without the addition of lecithin, vanillin, or soy, keeping the texture and melt consistent with pure cacao processing.

Sourced from the Río Caribe region, the beans are handled by the maker to maintain regional identity. The 52 gram bar represents a localized approach to production, emphasizing the proximity between the cocoa farm and the final chocolate creation.