Chuao chocolate is one of the most renowned in the world, thanks to its unmistakable aromatic profile and the complexity and variety of its distinctive scents. Thanks to expert processing in his Chocolate Factory, Enrico Rizzi manages to create from this prized raw material a bar with an aromatic preponderance of raw cocoa bean, hints of acacia honey, licorice and coffee.

Chuao grows near the small village of the same name founded in 1660 on the mountainous coasts of northern Venezuela, surrounded by thick vegetation and difficult to reach. The isolation of this region has led to the birth of local varieties of cocoa with unique characteristics. Even today, Chuao cocoa beans are dried in the sun according to tradition in the Plaza de Secado, in front of the church, and from there sent to the most attentive chocolatiers with a certificate of authenticity that guarantees their origin.

Cocoa: 70.6%

Varieties: Criollo and Trinitario

Harvest: 2023

Fermentation: 6-7 days

Roasting: medium

Ground: stone ground 72 hours