Dark chocolate drops with 70% pure Cacao Nacional from the rainforest of Ecuador for melting in hot milk.
The precious Cacao Nacional for this uniquely intense drinking chocolate is cultivated by the Kichwa Indians in traditional rainforest gardens, then carefully prepared and conched in the Swiss manufactory together with the purest ingredients. This special recipe with extra cocoa mass and obtained through handcrafted processing makes drinking this chocolate a particularly aromatic pleasure.
Tip: The fine chocolate drops are also suitable as decoration for desserts, as an addition to muesli, or an exquisite couverture for baking or making pralines.
Fruity fine cocoa from the rainforest
Cacao Nacional from Ecuador, with its naturally rich, fruity aroma, is one of the finest cocoa varieties in the world. On the rain forest soils along the Rio Napo, this natural variety develops its special flavours, which have developed over centuries thanks to an isolated location.
The Kichwa Indian families on the Rio Napo have a tradition of cocoa cultivation. For generations, Theobroma Cacao has been growing in its chakras, the small agroforest areas in the rainforest, between papaya trees, peach palms, manioc, pineapple, corn, and potatoes. This cultivation method is optimally adapted to the rainforest.
Livelihood of the Kichwa families
The forest conservation project along the Rio Napo is intended to preserve traditional cocoa cultivation in the rainforest and improve the added value of fine cocoa so that the Kichwa families can once again earn a living from the yield of their chakras.
Today, the 21 Kichwa communities of the Kallari cooperative, with some 2,000 farming families, manage their chakras according to strict ecological standards and have committed themselves to protecting the existing forest. Existing, untouched forests have been registered and no new areas may be planted.
Thanks to the direct sale of their fine cocoa from the rainforest, the Kichwa families earn a permanent income and can thus improve their living conditions sustainably. The purchase of each bar of Rio Napo Grand Cru chocolate contributes a to enable this.
Refined according to Swiss chocolatier craftsmanship
The precious Cacao Nacional from the rainforest of Ecuador is carefully checked for its quality upon arrival at the Felchlin chocolate factory in Schwyz, then carefully roasted in a traditional ball roaster, ground, rolled, and refined together with the purest ingredients for two days in the longitudinal conche, until the unique, fruity aroma and delicate melt of Rio Napo Grand Cru chocolate are completed.
All Rio Napo Grand Cru chocolates are produced without lecithin or other additives and contain pure Cacao Nacional as their main ingredient. With the exception of milk chocolate containing 40% of cocoa, all Rio Napo products comply with vegan quality guidelines.