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.
Blend of precious Tanzania and Ecuador cacao.The union between the organic Tanzanian Trinitario cacao from Mbingu (Kiswahili for Heaven) in the Kilombero Valley, on the edges of the beautiful Udzungwa Mountains National Park, and the precious Nacional Ecuadorian cacao, recognized as one of the best raw materials in the world.
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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