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.
The “I Cultivar” collection of Aruntam Sensory Chocolate, made of the precious Curaray Amazonico Cacao, an aromatic Cacao from Archidona in the Napo region of the Ecuadorian Amazon forest. It comes from ancient trees, which grow in the “Chacras” the forest gardens of some native tribes. The highly diversified flora of the area enriches the aromatic quality of this cacao.
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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