Blanxart Organic Chocolate Collection

TAST­ING NOTES FROM THE CURATOR

The team at Blanxart pride them­selves on part­ner­ing with sin­gle-ori­gin pro­duc­ers from all over the world. We’ve select­ed and curat­ed some of their most pop­u­lar bars espe­cial­ly for you.

• Con­go 82% Organ­ic Dark Choco­late Bar – Made from organ­ic Foras­tero cacao beans, this cit­ric, fruity bar from the Con­go adheres to the high­est stan­dards of Spain’s organ­ic agri­cul­tur­al body, the CCPAE, and holds a seal of BIO ori­gin from the Euro­pean Union.
• Perú 77% Organ­ic Dark Choco­late Bar – This organ­ic choco­late bar is made from Criol­lo cacao beans from Perú, notable for its notes of licorice, wood, cof­fee, and lime. 
• Philip­pines 71% Organ­ic Dark Choco­late Bar – Wood and toast­ed hazel­nut fla­vors dom­i­nate this organ­ic dark choco­late bar made from Philip­pine Trini­tario beans.

PREPA­RA­TION OR PAIRINGS

Dark choco­late con­tains a depth of fla­vor that can­not be found in its milk or white choco­late coun­ter­parts. The sin­gle-ori­gin vari­ants take this a step fur­ther by dis­till­ing the fla­vors of a spe­cif­ic region into every bar. For the full expe­ri­ence, we sug­gest mak­ing a choco­late-and-cheese board, pair­ing the dark Con­go bar with aged, semi-hard cheeses like Dehe­sa de Los Llanos Arti­sanal Gran Reser­va Manchego DO and the lighter Philip­pine and Peru­vian bars with a nice blue cheese like Igor Gor­gonzo­la Pic­cante DOP. Pair the board with for­ti­fied wine or a port-style tra­di­tion­al wine like a Mal­bec, Zin­fan­del, or Shiraz.

FROM BARCELONA TO THE WORLD

Francesc Agrás of Blanxart was not always a mas­ter choco­lati­er. He worked in the choco­la­ter­ies of France and Spain for years before he decid­ed to start a busi­ness with his three best friends. They built a name for them­selves by using only sin­gle-ori­gin cacao from spe­cif­ic areas in the world in their choco­lates, scru­ti­niz­ing every step of the choco­late-mak­ing process to turn beans from Peru, the Philip­pines, the Con­go, Brazil, and else­where into the finest of confections.

Storage Instructions

Store your choco­lates in a cool, dark place, ide­al­ly between 18 to 24°C. You can use the refrig­er­a­tor, but place the choco­late in an air­tight con­tain­er to keep the mois­ture and humid­i­ty out — and retain its full range of fla­vors, of course!