Grown in Zulia, a northwestern region of Venezuela, Criollo Porcelana beans Ara has used in this bar are one of the rarest varieties of cacao in the world.
Named ‘Porcelana’ because of the pale almost translucent colour of the unripe pods and the whiteness of the unripe beans (cotyledons), it is one of the hardest cacao varieties to cultivate. The beans’ pallor is visible in this relatively light coloured bar.
Andres and Sabrina, are Venezuelan husband and wife behind Ara. Ex-chef Andres crafts his bars in Paris, France where the pair also have a shop. Always experimenting, Ara particularly enjoying working with the amazing beans from the couple’s native Venezuela.
A surprisingly vibrant fruit taste for a Porcelana, the perfumed citrus notes were pleasantly reminiscent of yuzu. These are perfectly balanced by slightly bitter undertones.
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