What is the cocoa percentage of Flor de Sal Filipinas 72%?

Flor de Sal Filipinas 72% contains 72% cocoa (also written 72% cacao), classified as dark chocolate.

Where do the cocoa beans in Flor de Sal Filipinas 72% come from?

The cocoa beans in Flor de Sal Filipinas 72% are sourced from Davao, Philippines.

Which cocoa bean variety is used?

Flor de Sal Filipinas 72% is made with Trinitario cocoa beans, according to the information published for this bar.

What are the ingredients in Flor de Sal Filipinas 72%?

The ingredients listed for Flor de Sal Filipinas 72% are: cocoa beans, cane sugar, cocoa butter, fleur de sel.

How big is a single Flor de Sal Filipinas 72% bar?

A single Flor de Sal Filipinas 72% bar weighs 80 grams.

What does Flor de Sal Filipinas 72% taste like?

Flor de Sal Filipinas 72% lists flavour notes of Almond Cream, Honey and Sweet Fruit.

Is Flor de Sal Filipinas 72% dark chocolate or milk chocolate?

Flor de Sal Filipinas 72% is classified on Chof as dark chocolate.

Does Flor de Sal Filipinas 72% contain alkalized cocoa?

Flor de Sal Filipinas 72% is not marked as containing alkalized cocoa on Chof.

Where can I buy Flor de Sal Filipinas 72%?

Flor de Sal Filipinas 72% is made by Essenzo Cacao. Essenzo Cacao sells directly through their website at https://www.essenzocacao.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Flor de Sal Filipinas 72% in the Chof app.

Flor de Sal Filipinas 72%, Essenzo Cacao

Flor de Sal Filipinas 72%

Essenzo Cacao is a bean-to-bar producer located in Galicia, Spain. By maintaining control over the entire production cycle, the maker transforms raw cacao beans directly into finished bars within their own facility. The Flor de Sal Filipinas 72% serves as a primary example of their work, highlighting the specific characteristics of their selected harvest.

The bar is crafted using Trinitario variety cacao sourced from the Davao region of the Philippines. This origin provides a foundation for notes of almond cream, honey, and sweet fruit. The addition of fleur de sel provides a saline contrast to the inherent sweetness of the cacao and the 28g per 100g sugar content. The production process intentionally omits common industrial additives such as lecithin, vanillin, PGPR, and vegetable fats, relying instead on cocoa beans, cane sugar, cocoa butter, and sea salt.

The focus remains on the purity of the raw materials and the precision of the manufacturing process. By keeping the ingredient list minimal, the maker allows the profile of the Davao-grown beans to remain the central focus, while the fleur de sel acts as a textural and flavor-enhancing element rather than a mask for the cacao.