80% Volcanic Chocolate - Colombia

Product detailed description

This 80% chocolate is made from 80% pure cacao mass combined with 20% panela, an unrefined sugar cane juice. The cacao mass is produced from carefully selected fino de aroma cacao beans grown in the Caquetá region of southern Colombia. The beans are fermented, dried, and processed bean-to-bar directly by the farmer, ensuring full control over quality and flavour from harvest to finished chocolate. Panela adds gentle natural sweetness while allowing the deep cacao character to remain dominant. The result is a strong yet balanced chocolate that clearly expresses its origin and terroir.

The cacao used for this chocolate comes exclusively from cooperative located in the Caquetá department of southern Colombia, and is sourced from more than 150 small cacao farmers. Thanks to its clearly defined origin, this cacao is classified as a single origin (one region).

Unlike conventional chocolate bars, this chocolate is formed as small coins, allowing easy portioning, slow melting, and flexible use for tasting or ceremonial preparation. With no added sugar or cocoa butter, the natural character of the cacao is fully preserved.

Hand-packed with care in our social integration packaging facility in Slovakia, creating meaningful work opportunities for disadvantaged individuals.

Origin, Farmer & Terroir

This chocolate comes from the Caquetá region of southern Colombia and is produced from cacao sourced from more than 150 smallholder farmers organised under the cooperative. One of the key producers contributing to this cacao is farmer José, whose farm represents the typical conditions of the region.

Caquetá lies between the Amazonian plain and the Eastern Cordillera of the Andes and is characterised by volcanic soils, high humidity, and extraordinary biodiversity. These volcanic soils are naturally rich in minerals, which contribute to the nutritional density of the cacao and support healthy, resilient cacao trees.

The combination of volcanic terroir, tropical climate, and traditional smallholder farming gives this cacao its full, chocolate profile, solid body and rounded fruity acidity, while the panela adds a pleasant cane sweetness. These distinctive characteristics are the reason this chocolate is referred to as volcanic, highlighting both its geological origin and its rich, fruity flavour expression.

Artisanal vs. Commercial Chocolate

Artisanal chocolate is made using the bean-to-bar approach, meaning the entire process — from raw cacao beans to the final chocolate — is carefully controlled by the chocolate maker. In our case, this means working exclusively with natural cacao mass, cacao butter, and panela, without the use of alkalized cocoa powder, emulsifiers, flavourings, or artificial additives.

Commercial chocolate, on the other hand, is typically produced from industrial cocoa powder, often alkalized to standardise colour and taste, and combined with refined sugar and additives. Artisanal bean-to-bar chocolate preserves the natural flavour, structure, and origin of cacao, resulting in a more authentic, expressive, and transparent chocolate experience.

What is Fino de Aroma?

Fino de aroma is a designation used for cacao varieties with exceptional aromatic and flavour qualities. It represents only a small fraction of global cacao production and is most commonly associated with Criollo and Trinitario varieties.

Composition

80% full-fat, non-alkalized natural cacao mass, panela – unrefined sugar cane juice, cacao butter

Country of origin

Colombia, Caquetá – ASOACASAN Cooperative

Variety

Trinitario, Criollo

Flavour profile

Full and fruity chocolate character with a solid body, juicy rounded acidity and caramel-like sweetness of panela

Allergens

Product may contain traces of nuts.

Application

Ideal for direct tasting, artisan chocolate consumption, or for preparation of rich hot chocolate. The chocolate coins can be gently melted and prepared with water or plant-based milk.

Nutrition Facts (per 100 g)

Energy: 2175 kJ / 520 kcal

Fat: 40 g

– of which saturates: 24 g

Carbohydrates: 40 g

– of which sugars: 16 g

Fibre: 20 g

Protein: 12 g

Salt: 0 g