April
22
Posted on 22-04-2008
Posted Under (Diabetic / Sugar Free) by Lisa

NEW Kashaya is the result of a precise technique used to ferment, dry and roast the cocoa bean in order to conserve the upmost trait of the cocoa. These whole, Trinitario cocoa beans, (not chocolate) are grown around the Apumaric river in Peru. A VERY bitter flavour profile, too bitter for most. Suited to those who favour the 100% chocolate bars without sugar.

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