Shade: pepper, vanilla, cedar. 100% ARABICA, Puebla México, 1200–1500 m.n.m.
Medium roasting, acidity balanced, medium sweetness
Flor De Sal Zakanub. Edible salt from seafood from sea foam. Salt obtained by evaporating seawater in a unique Mexican volcanic habitat.
Chilli Guajillo 20g. Guajillo Chile: Ideal for adding reddish broth and soups or for preparing marinades for meat, chicken, fish and vegetables.
Vegan Chocolate bar with raisins, cocoa nibs and maracuya / mango.
Vegan Chocolate bar with raisins, cocoa nibs and chili habanero Jaguar.
Why Toltec X?
The oldest known evidence of the use of cocoa beans dates back to 1900-1500 BC. Researchers examined the remains inside several dishes dated to the oldest companies in Mesoamerica using mass spectrometry and found evidence of Theobromine at a tecomate in Paso de la Amada, southern Chiapas, Mexico. They also found a bowl with a positive test for Theobromine from the El Manati Olmec site in Veracruz, Mexico, dating to about 1650-1500 BC. At that time, the first chocolate was developed, probably as ground, fermented and dried cocoa beans, mixed with water. For us, Toltec X is the ancestor of chocolate, the man who ignited the revolution in gastronomy.
INGREDIENTS: cocoa butter, cocoa mass, table salt, raisins, roasted cocoa beans, cardamom. NUTRITIONAL INFORMATION / UNIT NUTRITIONAL VALUE IN 100 g: ENERGY VALUE 2042 kJ / 488 kcal, FAT 26 g (OF WHICH SATURATED FATTY ACIDS 21.4 g), CARBOHYDRATES 58.5 g (OF WHICH SUGARS 47.9 g), PROTEINS 3, 8 g, SALT 0.26 g.NUTRITIONAL DATA / PORTIONAL NUTRITIONAL VALUE IN 100 g: ENERGY VALUE 2042 kJ / 488 kcal, FAT 26 g (OF WHICH SATURATED FATTY ACIDS 21.4 g), CARBOHYDRATES 58.5 g (OF WHICH SUGAR) 47.9 g), PROTEIN 3.8 g, SALT 0.26 g.
MANUFACTURERApexage S.R.O., Komunardů 36, 170 00 PRAGUE 7, CZECH REPUBLIC