What is the cocoa percentage of Pulpa de Cacao 70%?

Pulpa de Cacao 70% contains 70% cocoa, classified as dark chocolate.

Where do the cocoa beans in Pulpa de Cacao 70% come from?

The cocoa beans in Pulpa de Cacao 70% are sourced from Waslala, Nicaragua.

Which cocoa bean variety is used?

Pulpa de Cacao 70% is made with Acriollados Trinitarios cocoa beans, according to the information published for this bar.

What are the ingredients in Pulpa de Cacao 70%?

The ingredients listed for Pulpa de Cacao 70% are: cocoa nibs, organic cane sugar, cocoa butter, cacao pulp.

How big is a single Pulpa de Cacao 70% bar?

A single Pulpa de Cacao 70% bar weighs 70 grams.

What does Pulpa de Cacao 70% taste like?

Pulpa de Cacao 70% lists flavour notes of Nutty, Citrus and Fruity.

Is Pulpa de Cacao 70% dark chocolate or milk chocolate?

Pulpa de Cacao 70% is classified on Chof as dark chocolate.

Does Pulpa de Cacao 70% contain alkalized cocoa?

Pulpa de Cacao 70% is not marked as containing alkalized cocoa on Chof.

Is Pulpa de Cacao 70% certified organic or fair trade?

Pulpa de Cacao 70% carries the following certification: Organic.

Where can I buy Pulpa de Cacao 70%?

Pulpa de Cacao 70% is made by Maüa. Maüa sells directly through their website at https://chocolatesmaua.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Pulpa de Cacao 70% in the Chof app.

Chof

Pulpa de Cacao 70%, Maüa | Chof

MaüaBean-to-Bar

Pulpa de Cacao 70%

70% cocoa · dark chocolate · Nicaragua

No ratings yet — be the first in the Chof app.

A 70% dark chocolate bar from Nicaragua made by Maüa, featuring Acriollados Trinitarios beans with distinct nutty, citrus, and fruity flavor notes.

Android Coming Soon

Find this Bar

About

Pulpa de Cacao 70%

Maüa is an artisan maker that bridges the geography between Mallorca and the Tropics. This specific 70% cacao bar highlights the output of their creative process, centered on selecting high quality beans to showcase their natural potential.

The foundation of this bar lies in Acriollados Trinitarios beans sourced from Waslala, Nicaragua. To develop the specific sensory profile, the beans undergo a controlled fermentation process in horizontal wooden crates lasting 132 hours, followed by a 9-day sun-drying period. The final formulation incorporates cocoa nibs, organic cane sugar, cocoa butter, and actual cacao pulp, resulting in a flavor profile defined by nutty, citrus, and fruity characteristics.

The inclusion of cacao pulp as an ingredient reflects an intentional approach to working with the fruit of the cocoa tree. By utilizing multiple parts of the harvest, the maker creates a specific texture and flavor balance that emphasizes the origin-driven qualities of the Waslala region.