What is the cocoa percentage of 73% Comalcalco Granos de Café?

73% Comalcalco Granos de Café contains 73% cocoa, classified as dark chocolate.

Where do the cocoa beans in 73% Comalcalco Granos de Café come from?

The cocoa beans in 73% Comalcalco Granos de Café are sourced from Comalcalco, Tabasco, Mexico.

How big is a single 73% Comalcalco Granos de Café bar?

A single 73% Comalcalco Granos de Café bar weighs 60 grams.

Is 73% Comalcalco Granos de Café dark chocolate or milk chocolate?

73% Comalcalco Granos de Café is classified on Chof as dark chocolate.

Does 73% Comalcalco Granos de Café contain alkalized cocoa?

73% Comalcalco Granos de Café is not marked as containing alkalized cocoa on Chof.

Where can I buy 73% Comalcalco Granos de Café?

73% Comalcalco Granos de Café is made by Cuna de Piedra. Cuna de Piedra sells directly through their website at https://cunadepiedra.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan 73% Comalcalco Granos de Café in the Chof app.

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73% Comalcalco Granos de Café, Cuna de Piedra | Chof

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73% Comalcalco Granos de Café

73% cocoa · dark chocolate · Mexico

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This 73% Mexican dark chocolate from Cuna de Piedra features crunchy coffee bean inclusions sourced directly from the Malaquias lot in Comalcalco.

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About

73% Comalcalco Granos de Café

Cuna de Piedra produces this 73% dark chocolate bar in Mexico, highlighting the distinct agricultural output of the Comalcalco region in Tabasco. The producer emphasizes regional identity by focusing on specific farm lots, such as the Malaquias plot where these particular cocoa beans were sourced.

The chocolate incorporates coffee beans, which provide a textured crunch alongside the natural cocoa notes. The cocoa mass is kept in its natural state and is not alkalized, allowing the profile of the Mexican beans to remain forward. The coffee inclusion is integrated directly into the dark chocolate base, balancing the intensity of the 73% cocoa solids.

The production process prioritizes origin-based work, with the fermentation and drying of the beans managed locally by farmers and their families. By keeping these steps at the site of harvest, the producer maintains a direct connection to the agricultural source of the ingredients.