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Akesson's Brazil Forastero & Cocoa Nibs 100%

Akesson's Brazil Forastero & Cocoa Nibs 100%

Weight: 60 g

Regular price $9.00
Regular price Sale price $9.00
Sale Sold out

Free Shipping for US orders $75+

Reasons to Love

Made with Estate Grown Cacao

Tree to Bar

Bertil Akesson and his Brazilian partner Dr. Angelo Calmon de Sa are growing the traditional and astonishing Forastero cocoa variety called "parasinho" that made the glory of Bahia at the beginning of the 20th century.

The chocolate they developed from these beans is smooth, woody and earthy. It also has expressive notes that evoke autumn scents, tobacco and the local piganta fruit.

Tasting Notes: The most approachable 100% bar yet. The added cacao butter mellows out the flavor and gives it a great mouth feel. On the opposite end of astringency of the Madagascar 100% that most are familiar with.

AOC-silver-2021 Award

Certified EU Organic

EU Organic

Manufactured in a facility which also processes dairy

Trace Dairy

Certified Non-GMO


Manufactured in a facility which also processes peanuts

Trace Peanuts

Sesame Free

Sesame Free

Contains soy

Contains Soy

Manufactured in a facility which also processes Tree Nuts

Trace Tree Nut

No animal products, but sugar of uncertain origin


Manufactured in a facility which also processes wheat or gluten

Trace Gluten


Ingredients: 100% cocoa: cocoa beans, cocoa butter, cocoa nibs 7%.

May contain traces of milk, tree nuts, peanuts, wheat and soy.


Free standard shipping for US orders $75+ or $6.99 Flat Rate. Faster options available at checkout. Warm weather? We ship with eco-friendly ice and insulation for no melt shipping.

International: Canada: $15.99 Flat Rate $150+ Orders
Other Countries: Rates calculated at checkout.

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    True chocolate has rich, nuanced flavors. Like wine it can vary by the variety of cacao beans, and where it's grown.


    Chocolate makers that source cacao at high standards beyond Fair Trade, and produce responsibly.


    A diverse selection sourced from the top 2% of all chocolate in the world.


    Once you’ve tasted pure chocolate, the other stuff won’t do. Read verified customer reviews.



Akesson's founded by Bertil Akesson is largely responsible for some of the super fine cacao we see coming from Madagascar. Bertil manages several estates in the Sambirano Valley, and also has a few plantations in Indonesia and Brazil. Bertil is one of the pioneers of the bean to bar chocolate movement, and produces a line of single origin and inclusion bars using the spices that also grow on his plantations. Akesson's focuses on high quality cocoa while maintaining sustainable practices. Not only has Akesson's won many awards, other chocolate makers have also won awards for their bars with Akesson's cacao.

Cacao Region

Bahia, Brazil

Bahia is one of the largest states of Brazil, located in the east, along the Atlantic coast. Once a monarchial stronghold dominated by slave-centric agriculture and ranching, Bahia is now a domestic manufacturing center and the focal point of Brazil’s re-entry into the fine cacao market. The region was once the largest cacao producer in the country, so reputed that a portion of southern Bahia was nicknamed “Cacao Coast.” Unfortunately, bioterrorism in the 1980’s devastated the country’s crop over the course of just a decade. In the early 2010’s, a number of family farms took it upon themselves to revitalize the local fine flavor cacao industry, which continues to grow annually.

Cacao Estate

Fazenda Sempre Firme

Brazil’s southern state of Bahia is known within the country as the cacao capitol, and for good reason— more than half the country’s cacao is grown in Bahia alone. This is part of the reason why, in April 2009, chocolate maker Bertil Akesson purchased Bahia’s historic Fazenda Sempre Firme. The 120-hectare cocoa plantation is right in the middle of the Mata Atlantica, one of the rain forests with the highest biodiversity on earth. On the farm, the team is growing the traditional forastero cocoa variety called parasinho, which was thought of as the glory of Bahia in the early 1900’s.

Cacao Strain


Parasinho, an Amelonado cultivar bears small, round and fairly smooth pods, which turn yellow when ripe. This cultivar is also called Para-Parasinho or Parazinho, and would have formerly been called “forastero;” it’s native to Bahia, Brazil. At the beginning of the 20th century, parasinho was said to have made the glory of Bahia by being such a delicious and unique varietal.

Customer Reviews

Based on 7 reviews
A lighter chocolate flavor

Lighter, cleaner, crisper than their Madagascar offering. Slightly tart finish.

Susan S.

Wonderful! Subtly sweet. Includes cocoa bits which I always like

Great offering

Good chocolate with added nibs...Enjoyed the taste and texture

Quality Bar!

This is a high end bar

Very good quality bar

All is good here, but it's the nibs texture that I personnaly love that give it the star it miss to have 5 stars!