Mexico 55%, milk chocolate with sea salt caramel.
El Vado cacao grows on the foothills of the Sierra Madre along bumpy winding roads, in the shadow of the imposing mountains above. This cacao grows at an altitude of 350 meters above sea level. Everything is earthy and speaks of cocoa, even the name of the parish and its center, Cacahoatán, which means “the cocoa place” in a language of the past. The beans in this chocolate have been fermented for 5 days, and they have an unusually light shade. These beans are our chocolatier’s favorite.
Sea salt caramel makes the taste simply irresistible.