Blanxart Organic Chocolate Collection
A Curated Cacao Experience
Blanxart’s premium organic chocolates are of the highest quality — both because of the love and attention from the small-plantation growers and chocolatier Francesc Agrás’s keen eye for detail and flavor.
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.
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!