This Fleur de Sel is gathered by hand during the summer months from the salterns of the black volcanic sands of Lombok on the Straight Eastern coastline of Bali.
Cacao Nibs from the collection “I Cultivar” by Aruntam Sensory Chocolate Made in Italy, created with Nacional Albino single origin cacao from Piura Peru, a cacao with a very high percentage of albino cacao beans, among the rarest in the world. On the northern coast of the country there is, next to the border with Ecuador, the region of Piura, where a cacao of Nacional genetics grows: the Cacao Blanco de Piura, the name comes from the fact that the cacao beans are albino, completely white, because they do not contain anthocyanin.
The “I Cultivar” collection of Aruntam Sensory Chocolate, chocolate Made in Italy. Chocolate created with organic Tanzanian Trinitario cacao from Mbingu (Kiswahili for Heaven) in the Kilombero Valley, on the edges of the beautiful Udzungwa Mountains National Park. A rural area where Kokoa Kamili works with more than 2000 families of farmers for whom the small cacao plots are the main source of income.
The “I Cultivar” collection of Aruntam Sensory Chocolate. Dark chocolate made of the precious Trinitario Cacao cultivated mainly in the north west of the country, especially in the Sambirano valley, along the river that passes near the city of Amanja. The near Tsaratanana mountain chain and the trade winds, create a special micro climate in this valley, and during the rain season the Sambirano floods the banks, creating an extremely fertile soil and most favourable conditions for some crops, just like the cacao.
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