What is the cocoa percentage of Signature Noir 64%?

Signature Noir 64% contains 64% cocoa (also written 64% cacao), classified as dark chocolate.

Where do the cocoa beans in Signature Noir 64% come from?

The cocoa beans in Signature Noir 64% are sourced from Chanthaburi, Thailand.

What are the ingredients in Signature Noir 64%?

The ingredients listed for Signature Noir 64% are: Cacao mass, Organic cane sugar, Cacao butter.

How big is a single Signature Noir 64% bar?

A single Signature Noir 64% bar weighs 65 grams.

What does Signature Noir 64% taste like?

Signature Noir 64% lists flavour notes of Nutty, Chocolatey and Mild acidity.

Is Signature Noir 64% dark chocolate or milk chocolate?

Signature Noir 64% is classified on Chof as dark chocolate.

Does Signature Noir 64% contain alkalized cocoa?

Signature Noir 64% is not marked as containing alkalized cocoa on Chof.

Has Signature Noir 64% won any awards?

Signature Noir 64% has been recognised at: Academy of Chocolate Bronze 2021.

Where can I buy Signature Noir 64%?

Signature Noir 64% is made by Pridi Cacaofevier. Pridi Cacaofevier sells directly through their website at https://www.pridicacaofevier.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Signature Noir 64% in the Chof app.

Chof

Pridi CacaofevierBean-to-Bar

Signature Noir 64%

64% cocoa · dark chocolate · Thailand

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Signature Noir 64% is a Thai bean-to-bar chocolate made by Pridi Cacaofevier using cacao from the Chanthaburi region.

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About

Signature Noir 64%

Signature Noir 64% is produced by Pridi Cacaofevier, an artisan bean-to-bar maker based in Thailand. This bar represents a localized approach to chocolate production, focusing on regional ingredients sourced directly from the Chanthaburi region.

The production process prioritizes control over the raw material. The cacao beans undergo a fermentation period in wooden boxes for 6-7 days to develop the foundation of the flavor profile. Following this, the beans are processed using a melanger to achieve the final texture. The resulting bar is crafted from a concise list of components: cacao mass, organic cane sugar, and additional cacao butter.

Recognition of the quality of this process includes a Bronze award from the Academy of Chocolate granted in 2021. The maker maintains a direct connection to the processing stages, ensuring the characteristics of the Chanthaburi terroir remain central to the finished chocolate.