Unusually for white chocolate, ÓBOLO has crafted this bar from single-origin cocoa butter, which has retained the floral and fruity flavour profile of their Peruvian beans. Why not try it side by side with one of their dark bars, to taste how the signature flavour profile comes through?
ABOUT THE MAKER
Mark Gerrits, the founder of ÓBOLO, fell in love with Latin America over 25 years ago on a three-month backpacking trip to Chile in 1994 – so much so that he never returned home! He stayed in Chile where, nearly 20 years later, he started crafting small-batch chocolate from his home in Santiago in 2013. His value for social and environmental justice is at the heart of everything ÓBOLO does, from the ethically-sourced beans all the way through to their compostable packaging.
ÓBOLO sources its beans direct from the Pangoa Cooperative in central Peru. In 2017, ÓBOLO signed a collaboration agreement with the cooperative to work together on environmental conservation in the rainforests of Pangoa, which is indicative of the close relationship between Mark and the farmers. In his own words, “The cacao farmers are much more than suppliers of our raw materials. They are the protectors of the forest and its biodiversity. They are our friends and partners, with whom we share common values of quality, fairness and sustainability.”
Nada B. –
it really has a floral and delicate taste. I can taste some notes of coconut too while not being very sweet.
It does contain whole milk powder though, which was not listed in the ingredients when I bought it