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. Particularly intense chocolate with notes of citrus and tamarind, passion fruit, red fruits and molasses, cream, flowers, lemongrass, lemon balm and final nuts.
GOLD – 2018 International Chocolate Awards – European Bean-to-Bar Competition
GOLD – 2018 International Chocolate Awards – World Final
Photo Elena Ticozzi Valerio ©
Out of stock
Africa is the world’s largest producer of cacao, in particular of the cacao “mass” used by the chocolate industry, which tends to focus more on productivity than on quality. Therefore, when speaking of African chocolate little do people realize how surprising the precious sensory aspects of its raw material can be. We want to debunk this prejudice against African cacao with a special chocolate produced using beans from Tanzania in East Africa, famous for its places of natural beauty such as Mount Kilimanjaro. The beans come from the area of Mbingu (Paradise in Swahili) where a cacao cultivation project has been set up which will surprise even the most sceptical. Mbingu is a small village which looks onto the stupendous Udzungwa Mountains National Park, in the Kilombero Valley of the Morogoro region. It is here that Kokoa Kamili has organized a community of cacao farmers who are producing an exceptional fruit, thanks to complete control of the channeling system, and which once transformed into chocolate will astound your palates. A “virtuous network” of cacao harvesting has been created with the 19 villages nearby which now counts more than 2000 families of small farmers. These also include the Mbingu Sisters whose village convent supports in this way a large part of the charity work it does: the running of a hospital, a school and an orphanage.The channeling system is guaranteed and the origin of the cacao can be traced. The cacao is constantly monitored during the processes of fermentation, drying, classification and selection. Aware that “good chocolate only comes from good beans”, we have decided to offer you a taste of paradise in our Trinitario Fine Raw Chocolate 72 ½ Kokoa Kamili Organic Cacao – Single Origin Mbingu, Tanzania. This chocolate, created with Kokoa Kamili organic Trinitario cacao, will amaze you with its intense flavour, characterized by notes of berries and rose petals and hints of nuts, aromatic wood and sweet creaminess; all accentuated by our Raw processing which, ensuring that the raw materials are treated as gently as possible, exalts the lively and pure notes of quality cacao. We have, in this way, tried to honour those people who, with their unstinting hard work and effort, have fulfilled the aim of transforming such a precious fruit into something marvellous which we are sure will delight your palate. The image chosen for this bar aims to represent the “take-off” of Africa into high quality cacao production. Our young girls are raising their arms to the sky, as if ascending into a new era, a new path, one which Kokoa Kamili has taken with its associates, assuring them a higher than standard price as fair recompense for their toil. We hope this will lead not only to increasingly greater attention being paid to cacao production, but also to the safeguarding of the natural environment of this corner of Paradise, with its great river which flows through the valley and supplies the necessary water for the survival of all living beings, also during the period in which there is no rain which can last for 7-8 months. We hope that in the future it will continue to be a safe haven for its enormous variety of flora and fauna, such as mountain elephants.
A journey back through time, to relive the early days of Italian tradition par excellence. A heavenly combination of Arriba Nacional cacao, single region Los Rios of Ecuador, and the best PGI NocciolaPiemonte (hazelnut) results in this delicious Extra Dark Gianduia. The marked creaminess, and the intense characteristic notes of hazelnut masterfully roasted and dark chocolate, with hints of flowers and exotic fruits, will enchant your palate.
SILVER – 2018 International Chocolate Awards – European Bean-to-Bar Competition
Photo Lorena Laurenti ©
Single origin chocolate created with Nacional Acriollado cacao from Galera San Francisco in the Esmeraldas region of Ecuador. This area is rich in “Complejo Nacional”: ancient Acriollado trees the cacao of which is reminiscent of the typical delicate flavor of albino cacao. A particularly sweet and harmonious chocolate with notes of honey and molasses, ripe tropical fruit and flowers, with a finale with hints of cream and delicate citrus which enfolds the palate.
Photo Paolo Giocoso ©
Chocolate created with O’PAYO™ Profundo: the organic cacao of Waslala, the mountainous area in northern Nicaragua home to the Bosawas Natural Reserve, the largest in Central America and since 1997 a UNESCO Biosphere Reserve. Intense creaminess and natural sweetness with notes of candied citrus, almond pleasing bitterness and a lingering finale with a hint of tropical fruits and flowers.
Photo Manuela Fratoni ©