The small cocoa village of Las Trincheras (Venezuela) is located in a rather dry area in a steep valley, on the slopes of which this great cocoa grows under shady trees. The valley has its own microclimate which, with plenty of warm rain, offers ideal tropical conditions for growing cocoa with a fine flavour. After the harvest, the cocoa beans are taken by donkey to the central drying area and dried in the sun.
This chocolate delights with notes of ripe banana, mild earthy nuances of tropical wood, complemented by a subtle hint of vanilla.
Idilio Origins chocolates are made with great care, tradition and innovative technology from the best Criollo cocoa beans from Venezuela. The founders Niklaus Blumer and Pascal Wirth have specialised in single-origin chocolates that, like wine, optimally reflect the characteristics of the fine aromas of single-origin cocoa. Together with the farmers, the cocoa beans are carefully selected, fermented and dried in order to achieve the highest quality. Various factors then play a decisive role in the production of the chocolate in Switzerland: the right percentage of cocoa, the duration and temperature of roasting, the refinement in the rolling mills and the specific type and duration of conching. No additives or flavourings are used.
