Pearl of Ecuador

The Pearl of Ecuador stands as a testament to the distinct terroir of the Cerecita Guayas region. This 71% dark chocolate is crafted with a meticulous focus on origin integrity, utilizing cacao beans that undergo a traditional box fermentation process followed by careful sun drying. By focusing on this specific microclimate, the bar captures the unique characteristics inherent to its Ecuadorian soil.

In terms of sensory experience, the bar reflects a commitment to texture and clarity of flavor. Manufactured using a melanger for precise refining, the chocolate achieves a balanced consistency that allows the natural notes of the bean to shine through. The composition is refreshingly simple, featuring only high quality cacao beans, cocoa butter, and beet sugar. This minimalist approach ensures that the depth of the 71% cacao remains the star of the tasting.

Quality and responsible production are at the core of this bar, evidenced by its organic certification. The international chocolate community has recognized this dedication to craft, as demonstrated by the bar winning an Academy of Chocolate Silver award in 2023. It serves as a prime example of how thoughtful post-harvest processing and ingredient selection can elevate a single origin bar to international acclaim.