Nicaragua’s cacao production is quite small (mainly located in the Bosawas Biosphere Reserve), but famous for the finesse and delicate flavours of its cocoa beans as the O’payo variety, the protagonist in this chocolate bar. The cacao is gently roasted to preserve its excellent primary aromas and conched for 48 hours to give it elegance and creaminess. It stands out thanks to its notes of candied fruit and spice. Chocolate with personality and vitality.
