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What is in the DARK CHOCOLATE?

What is in the DARK CHOCOLATE?

Dark Chocolate combines cacao mass (cocoa solids, cocoa butter) and sugar in a variety of ratios.

Dark Chocolate combines [[cacao]] mass ([[cocoa solids]], [[cocoa butter]]) and sugar in a variety of ratios.

Available, and for your convenience, ArribaNoir™ Chocolatier fine Dark Chocolate comes in two presentations (cocoa mass/sugar ratios): 75/25 and 65/35. We can, for special orders deliver up to 99% dark chocolate bars.   

Available, and for your convenience, ArribaNoir™ Chocolatier fine [[Dark Chocolate]] comes in two presentations (cocoa mass/sugar ratios): 75/25 and 65/35. We can, for special orders deliver up to 99% [[dark chocolate bars]].   

== History ==

== History ==

"Our father knew, traded and worked with the cacao industry in Ecuador. He had the gift of people. He could develope life-long friendships, just by driving and stopping the car somewhere on the road. I was around 16 when on one of his trips into province, Manabi to be more specific, a local cacao grower had a rudimentary manual roasting pan... The whole burning wood on a ground pit type of set up. If you have ever had the pleasurable experience of smelling cacao beans drying in the sun, in the fermentation process, it is a unique and memorable scent; completely different from what you know as the smell of chocolate. From that scent in the air I was carried into the next step of tasting and experiencing quality cacao nibs freshly and uniquely roasted. Great Memories! Ever since, I have been trying to replicate that HIGH... Since then I have carried through my life this mystic, romantic fascination with chocolate: The quest goes on... ArribaNoir™ [[Chocolatier]] would bring him a giant smile." R. Recalde K. / ArribaNoir.com

"Our father knew, traded and worked with the cacao industry in Ecuador. He had the gift of people. He could develope life-long friendships, just by driving and stopping the car somewhere on the road. I was around 16 when on one of his trips into province, Manabi to be more specific, a local cacao grower had a rudimentary manual roasting pan... The whole burning wood on a ground pit type of set up. If you have ever had the pleasurable experience of smelling cacao beans drying in the sun, in the fermentation process, it is a unique and memorable scent; completely different from what you know as the smell of chocolate. From that scent in the air I was carried into the next step of tasting and experiencing quality [[cacao]] nibs freshly and uniquely roasted. Great Memories! Ever since, I have been trying to replicate that HIGH... Since then I have carried through my life this mystic, romantic fascination with chocolate: The quest goes on... ArribaNoir™ [[Chocolatier]] would bring him a giant smile." R. Recalde K. / ArribaNoir.com

What is in the DARK?

What is in the DARK?