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French Broad Nicaragua 68%

French Broad Nicaragua 68%

Weight: 60 g

Regular price $10.00
Regular price Sale price $10.00
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Reasons to Love

Bean to Bar

Bean to Bar

Direct-Source Cacao

Direct Sourced

The 68% dark chocolate is made with cacao from the Matagalpa region of Nicaragua, where Criollo and Trinitario cacao varietals have been cultivated for generations. It has an earthy quality and offers flavors of black coffee and licorice.

Ingredients: Nicaraguan cacao beans, organic sugar.

This chocolate bar is dairy-free and suitable for vegans.

Allergy Notice: All of our products are crafted with love and care on shared equipment and may contain traces of: milk, peanuts, eggs, corn, tree nuts, wheat and soy.

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Manufactured in a facility which also processes dairy"

Trace Dairy

Organic Sugar


Manufactured in a facility which also processes peanuts

Trace Peanuts

Manufactured in a facility which also processes soy

Trace Soy

Manufactured in a facility which also processes treenuts

Trace Treenut

Organic refined sugar or alternative sweetener, and no animal products (ie defacto vegan)


Manufactured in a facility which also processes wheat

Trace Gluten


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    A diverse selection of the best, ethically made chocolate, from over 60 fine chocolate makers.


    If it’s warm we ship with eco-friendly insulation and ice packs.


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French Broad Chocolates

French Broad Chocolates is a chocolate maker in Asheville, NC. Guided by their mission to source with integrity and craft with love, French Broad Chocolate builds direct relationships with sustainable farmers and producers and transforms fine cacao beans into craft chocolate in their Chocolate Factory in Asheville, NC. Bean-to-bar to bonbon and beyond means they create not only their artisan chocolate bars, but also a compendium of  confections and treats featuring their chocolate paired with local, fresh and organic ingredients. French Broad Chocolate is a Certified B Corp, a certification demonstrating their commitment to being people who use business as a force for good. 

Cacao Region

Matagalpa, Nicaragua

After Managua, Matagalpa is the most populated department in Nicaragua, known primarily for its high quality coffee. But beyond the coffee, Matagalpa also supplies most of the country’s rice, and its diverse climes are perfect for growing beans and cacao, as well as raising cattle. Most of the region’s population is centered upon the city of the same name, so the rural regions surrounding it are responsible for a large amount of the country’s food production & natural beauty.

Cacao Estate

Cacao Bisiesto

Started by two cacao enthusiasts on February 29, 2012 in the Central Highlands of Nicaragua (bisiesto is Spanish for ‘leap year’), Cacao Bisiesto is best described as a socially-conscious fermentary. Co-founders Giff Laube and Jose Enrique Herrera had realized that the cacao the local farmers were growing had the potential to be fine flavor beans, so they built a fermentation and drying facility on their farm and began reaching out to local farmers. Their goal was to get them to sell their wet beans to Cacao Bisiesto for a higher price than they’d ever get in nearby markets, while also eliminating the work it takes for the farmers to process their own cacao. Cacao Bisiesto is now sourcing cacao from many farmers in the Matagalpa region, fermenting and drying the beans with precision to bring out a consistently smooth and earthy flavor.

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