This very fine dark chocolate is created by experienced chocolate masters according to traditional artisan methods. In order to immerse the fine flavouring agents into the liquid chocolate-mass (“Conche”), it is first spread onto heated marble slabs. This process gives the connoisseur the possibility to experience all of the fine nuances of the different varieties of cocoa beans blended especially for this distinctive composition. The re-heated conche is then poured into the designated forms where it assumes its final shape.

The carefully composed blend of South American Criollo, Trinitario and Forastero cocoa beans harmonizes particularly well with SAL de IBIZA‘s delicate Fleur de Sel. This hand-harvested Gourmet sea-salt lends a slightly piquant note to this intensely fruity chocolate.

Cocoa content: 70%