ABOUT THE BAR
This bar is a rich 70% dark chocolate, produced with beans from the Tocantins River in Brazil. This unique fusion sees cacao paired with it’s close relative, Theobroma Grandiflorum, better know as Cupuaçu. The chocolate offers natural notes of citrus fruits, which complements the tropical flavours of the crystallised Cupuaçu.
ABOUT THE MAKER
Luisa Abram is a chocolate maker that dedicates itself to sourcing micro-lot, wildly grown cacao from the Amazon Rainforest. The chocolate is made small-scale in São Paulo, Brazil by the Abram-Banks family: Luisa, Andre, Mirian and Andrea. The family take a very hands-on approach to chocolate-making, controlling and overlooking every stage of the process, from the harvesting of the cacao to the finished bar and logistics. This explains why the chocolate tastes so good and so personal at the same time – quality is very important to Luisa Abram.
ABOUT THE BEANS
To produce this bar, Luisa sources wild cacao growing on the banks of the Tocantins River around Mocajuca, a city whose chocolate history dates back to the 17th century. Luisa has persuaded the local farmers to move from “bulk cacao”, which is often not fermented and sold as a commodity ingredient, to focus far more on quality. Luisa has worked with local partners (Mario and Marcio) since 2017 to teach them more about harvesting, selection and fermentation. As a consequence, they are now paying farmers BRL 30-36 per kilo for this speciality cacao, in contrast to the BRL 10-12 paid by large companies for bulk cacao, And by so doing, Luisa has dramatically improved the income for over 20 local families.