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  Blend of precious Madagascar and Ecuador cacao. The union between the precious Trinitario cacao of the Åkesson’s plantations in Madagascar, cultivated mainly in the north west of the country, especially in the Sambirano valley, and the precious Nacional Ecuadorian cacao, recognized as one of the best raw materials in the world.

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  Nibs Bio Piura 100%

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  Organic Cacao Nibs Piura Peru

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  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.

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  Dark Madagascar 70%

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  Dark Chocolate Madagascar 70%

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  Åkesson's Single Origin

  

  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.