On one side of this bar is a layer of minimally-processed quinoa, which gives a wonderfully peculiar texture and added health benefits too.
Note: The word “raw” on the packaging here is a bit misleading. The beans are heated during fermentation and flash-roasted for a short while (as opposed to a longer, slower roast used by most other makers).
ABOUT THE MAKER
Jorge Martínez is an agricultural engineer with over 25 years of experience working in Ecuador’s cocoa industry. Inspired by the history of the famed Arriba Nacional beans from Ecuador in the 1800s, he set up Minka Chocolate in 2015 (“Minka” is a Quecha word meaning “teamwork”). Their mission is simple: to make Minka a recognised brand of high-quality chocolate worldwide, to celebrate their Ecuadorian origins, and to provide supreme tasting experiences for chocolate lovers around the world.
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