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Chocolate was born in the mid-1800s, before that a cocoa-based drink was consumed that differed from that consumed by the Aztecs because it was sweetened. Since then what has differentiated chocolates is whether something is added to the cocoa paste and cocoa butter (the ability to separate cocoa and cocoa butter is precisely what allowed Europeans to make solid chocolate) and within the vast range of dark chocolates the minimum percentage of cocoa. The higher the percentage of cocoa, the darker the chocolate will be, with a very strong cocoa flavor and tending towards bitterness, in this case we are talking about extra dark chocolate.
This bar containing 90% cocoa is truly an extra dark for lovers of the genre, but the tendency towards bitterness of the cocoa is mitigated by a pinch of cane sugar and the flavoring with vanilla extract. All the ingredients used in the 90% extra dark chocolate bar are organic.

2115

Data sheet

Carboidrati di cui zuccheri
Carboidrati
Grassi
Sale
Proteine
Saturi
Valore energetico (calorie)
Allergeni
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