Criollo cacao is unlike any other cacao in the world, and this inspires us to continue our efforts to master the process, from the nursery to fermentation to chocolate bar. --Jacob Marlin, BFREE Belize
10,000 years ago humans carried the Criollo cacao varietal from its origin in northwest Colombia across the Panama Isthmus into Central America. While we've seen many claims of various chocolates being Criollo, in truth only two locations in the world have genetically-validated pure Criollo, and only one of these--BFREE Belize, is producing beans. BFREE's production is very small.
We've been collaborating with BFREE to study and improve the fermentation process for this unusual cacao. These were fermented under slightly different techniques, but we used identical roast and grind parameters. Although all the bars are 70% dark chocolate, you'll find each has a very different flavor profile.
We're donating half the revenues from sales of these bars back to BFREE. Thank you for your support!
Notes of maize, panela, and sweet dark earth. We have just a bit of Criollo I remaining. It will become either more bars of some unusual bonbons.
Notes of toasted bread and dried corn with a tangy finish. We still making Criollo II bars, so just check back if we're sold out.
Notes of sweet chiles and panela with a long tangy finish. We've made all the Criollo III bars we're able to make.
Each Criollo Bar weighs 20g / .70oz and is packaged in an elegant Lokta paper box, handmade for us in Nepal.