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70% cocoa · dark chocolate · Ecuador, Guatemala & Dominican Republic
Maker's notes: Salty, Nutty
Videri's 70% dark chocolate is a blend of cacao from Ecuador, Guatemala, and the Dominican Republic, balanced with sea salt for a nutty finish.
These are the maker's flavor notes for this bar. Share your own notes in the Chof app.
Videri is a bean-to-bar maker based in the United States. The company processes its cacao using a melanger for stone grinding.
This 60 g bar features a 70% dark chocolate blend of cacao sourced from Ecuador, Guatemala, and the Dominican Republic. It contains added cocoa butter and is finished with sea salt, resulting in salty, sweet, and nutty flavour notes.
The ingredients are limited to organic cocoa nibs, organic cane sugar, organic cocoa butter, and sea salt. The bar carries certifications for being Organic, Vegan, Gluten-Free, Soy-Free, Nut-Free, Egg-Free, and Kosher.
| Type | Dark |
| Cocoa Content | 70% |
| Origin | Ecuador, Guatemala & Dominican Republic |
| Weight | 60g |
| Format | Inclusions |
| Sweetener | Sugar |
| Maker | Videri (United States) |
Organic Cocoa Nibs, Organic Cane Sugar, Organic Cocoa Butter, Sea Salt
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Sea Salt Dark Chocolate 70% contains 70% cocoa (also written 70% cacao), classified as dark chocolate.
The cocoa beans in Sea Salt Dark Chocolate 70% are sourced from Ecuador, Guatemala & Dominican Republic.
The ingredients listed for Sea Salt Dark Chocolate 70% are: Organic Cocoa Nibs, Organic Cane Sugar, Organic Cocoa Butter, Sea Salt.
A single Sea Salt Dark Chocolate 70% bar weighs 60 grams.
Sea Salt Dark Chocolate 70% lists flavour notes of Salty, Sweet and Nutty.
Sea Salt Dark Chocolate 70% is classified on Chof as dark chocolate.
Sea Salt Dark Chocolate 70% carries the following certifications: Organic, Vegan, Gluten-Free, Soy-Free, Nut-Free, Egg-Free and Kosher.
Sea Salt Dark Chocolate 70% is made by Videri. Videri sells directly through their website at https://viderichocolatefactory.com. To track your tastings, scan Sea Salt Dark Chocolate 70% in the Chof app.
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