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GranCacao Single Origin 70% Ecuador, Slitti (100gr)

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Region:

Tuscany

Producer:

Slitti, Maestri Cioccolatieri

Size:

100gr

Tasting video:

Was £5.95

Now £4.46

save £1.49

Why we love it

Like all great chocolatiers, Andrea Slitti has created a single-origin line to offer dark chocolate aficionados the opportunity to savor and grasp the nuances of the finest cocoa beans from plantations around the world.

This artisan extra dark chocolate bar with grains of cocoa beans from the Hacienda Victoria in Ecuador, committed to preserving the Arriba National variety, an aromatic cocoa, with 70% of cocoa, in which the addition of cocoa bean grains enhances the floral and aromatic notes of this round chocolate.

Not only chocolate is a pleasure, but cocoa powder contains polyphenols , the higher the cocoa content the higher the content of polyphenols and polyphenols are: antioxidants, anti-inflammatory, neuro-protective, good for insulin sensitivity and heart health. Polyphenols are also good for your gut bacteria.

This chocolate is gluten free

Ingredients

Ecuador cocoa mass, sugar, cocoa butter, cocoa nibs (2%). (cocoa: 70% min.). Does not contain soy lecithin.
Allergens
May contain milk, almonds, hazelnuts, pistachios and other nuts.

The artisan who made it

Heart, family and passion.

Slitti's company was founded as a coffee roasting company in 1969 in Tuscany, from the beginning distinguishing itself by the care in processing the raw material. In 1989, the founder's sons, Andrea and Daniele, due to their experience in sourcing the best coffees in the world decided to use their expertise to source the best cocoa and transform it.

Andrea Slitti is now one of the world's leading artisanal chocolatiers. His adventure with cocoa began with the experience he gained in his family's Coffee Roastery, and it was coffee, his only master, that led him into the world of chocolate and gave him the experience to create balanced, round and aromatic blends.

An expert cocoa selector, he entrusts his palate with the creation of his recipes, always elaborated with maniacal attention, leaving out no detail. His mastery and artistic vein have led him to win all the most prestigious international chocolate competitions to date, forming an enviable list of awards and gold medals.

Chocolate made only using the best qualities of cocoa from the best estates around the world, from Ecuador, Peru, Venezuela, Jamaica, Santo Domingo, and Madagascar.