The cocoa nibs from Haiti are macerated in the famous Laphroaig whisky and then ground. The resulting chocolate is simply delicious.
Ajala is a term from the Mayan language and means “awakening”. This describes the feeling that the manufacturers Silvia and Filip had the first time they touched origin chocolate. To produce this excellent chocolate, the cocoa is roasted at a low temperature and then left to mature so that the full spectrum of aromas can be exploited. The chocolate bars are made by hand and without the addition of cocoa butter.
