Chocolate created with NUGU™: a special cacao originating in the Southern Caribbean region and now grown by micro-producers in Nicaragua. Particularly creamy with intense notes of unroasted hazelnuts, currants, cherry and honey, a light perception of rum and delicate spicy.
Photo Paolo Giocoso ©
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Nicaragua boasts a high degree of biodiversity and traditions dating back thousands of years. In particular, the area of the present-day municipality of Nueva Guinea has been inhabited since ancient times and remains have been discovered in its Punta Gorda basin of a pre-Hispanic civilization which built concentric structures. Pottery found here by researchers of the Smithsonian Institute has been dated to between 3000 and 4000 years ago, and is consequently considered to be one of the earliest traces of human presence in Nicaragua. NUGU™, originally from the South Caribbean region, comes from this area, and it is now grown by micro-producers. These local farmers are assisted by a project which is investing in their training so as to obtain top quality cacao: Ingemann. The aim is to promote the development of the communities involved so that they can directly benefit from the cacao value chain. On 21 September 2015 Nicaragua was designated producer of 100% Fine Flavour Cacao by the ICCO (International Cocoa Organization). It is one of only 9 countries recognized for the exceptional quality of its native cacao. During the work of identifying the various genetic compositions of the best cacao, six varieties of Cacao Trinitario-Acriollado have been selected in particular. One of these is NUGU™, which meets the highest standards of quality, ensuring complete traceability and sustainability. We have processed this special cacao according to our Raw method, subjecting it to minimal aggression so as to maintain its original flavour. The chocolate thus obtained is particularly creamy with intense notes of untoasted hazelnuts, currants, cherry and honey, a light perception of rum and a finale of cream and delicate spices, all to be found in our Trinitario Acriollado Fine Raw Chocolate 72 ½ NUGU™ – Single Region Nueva Guinea, Nicaragua. The image chosen for our bar portrays three generations of Central American women. We feel this best gives the idea of the infinite link between past and future. We must never forget our roots as we go towards the future, which we hope will be as bright as their smiles. We are delighted to offer you a taste of our bar which we hope will astonish you with its excellence.
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 ©
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 ©
Chocolate created with CHUNO® Esencia: the rare variety of cacao which grows in remote selvas in the upland plains of northern Nicaragua. Wonderful creaminess with delicate notes of hazelnuts, cream and flowers, a finale with a hint of aromatic wood and the pleasing bitterness of the taggiasca olive.
Photo Paolo Giocoso ©