Luisa Abram Dark Chocolate w/ Cupuaçu
Luisa Abram Dark Chocolate w/ Cupuaçu
Weight: 80 g
BIPOC Owned
BIPOC Owned
Bean to Bar
Bean to Bar
Direct-Source Cacao
Direct Sourced
Made at Origin
Made at Origin
Woman Owned
Woman Owned
A Luisa Abram 70% cocoa chocolate bar with pieces of crystallized cupuaçu. This chocolate from the Tocantins River comes to life with the acidity of the crystallized cupuaçu. The orange and lemon notes of cocoa are subtly complemented by the pieces of cupuaçu as if they were made for each other.
Mouth-watering and smooth, this bar is simply necessary.
Ingredients: Wild Cocoa, Cupuaçu, Organic Sugar and Cocoa Butter
Manufactured in a facility which also processes dairy
Trace Dairy
Manufactured in a facility which also processes peanuts
Trace Peanuts
Soy Free
Soy Free
Manufactured in a facility which also processes treenuts
Trace Treenut
Organic refined sugar or alternative sweetener, and no animal products (ie defacto vegan)
Vegan+
Gluten Free
Gluten Free
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Maker
Luisa Abram Country
BrazilCacao Origin
Brazil
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A CURATED SELECTION
A diverse selection of the best, ethically made chocolate, from over 60 fine chocolate makers.
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HOW WE SHIP
If it’s warm we ship with eco-friendly insulation and ice packs.
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INTERNATIONAL SHIPPING
Canada: $11.99 Flat Rate $150+ Other Countries: Rates calculated at checkout.
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Maker
Luisa AbramLuisa Abram is a bean to bar chocolate maker in Brazil. The maker Luisa, works with micro-lots of wild growing cocoa from the Amazon rain forest along the floodplains near riverside communities. Luisa has partnered with the locals to create job opportunities, help preserve native cacao and improve their quality of life. All the bars are made in small batches in Sao Paulo, with only two pure and organic ingredients: cocoa and sugar.
Cacao Region
Tocantins, BrazilTocantins is a state in the tropical savannah region of central Brazil. The newest state to be formed, Tocantins’ economy relies upon agriculture for only a small portion of its income, mainly from soy, corn, and rice, with cattle rearing making up another small part. Almost all of the cacao harvested in the region comes from wild-growing native varietals collected by local indigenous peoples, as dedicated cacao farms are uncommon.
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