The Trinitario cocoa beans for this chocolate come from traditional smallholder farms in the Upala canton in northern Costa Rica, which have joined together to form a community and quality-oriented post-harvest center. The ancient cocoa trees have been cultivated by them for generations. The exceptional chocolate produced from these beans has a velvety-soft and slightly spicy taste with a hint of "wild" aromas and natural caramel notes.

Wallonia, the French-speaking part of Belgium, is home to Chocolaterie Legast. Founded in 2003 by Thibaut Legast and winner of numerous International Chocolate Awards, the company is known for its authentic "bean-to-bar" approach. This means that the entire production process, from the cocoa bean to the finished chocolate, is in the hands of the chocolatiers. Thibaut Legast is actively supported by Patricia Forero, who previously worked for years with cocoa farmers in Colombia to develop high-quality fine and aromatic cocoa for export. After the two crossed paths, Forero became part of the Legast team and has since played an important role in the development of varieties and the post-harvest treatment of cocoa beans. Legast also relies on the best ingredients and a traditional, artisanal production process that brings out the unique character of the cocoa beans - mainly from Venezuela, Peru, Colombia and Ecuador - and gives the chocolates a perfect, melt-in-the-mouth texture and a distinctive flavor profile.

Sales description:

Dark chocolate 70%

Ingredients:

Cocoa beans (Costa Rica), cane sugar. Cocoa butter.

Origin / provenance:

Belgium

Responsible food business operator:

Legast Artisan Chocolaterie
Chaussée du Roeulx 409
7060 Soignies
Belgium