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Luisa Abram Rio Acará Wild Cocoa 70%

Luisa Abram Rio Acará Wild Cocoa 70%

Weight: 80 g

Regular price $11.00
Regular price Sale price $11.00
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Reasons to Love

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

Luisa Abram is known for venturing into the Brazilian Amazon in search of the region's many native cacao varietals, and then turning those cacaos into amazing single-region chocolates. This 70% dark chocolate bar was crafted from wild cocoa from the Rio Acará region of the Brazilian Amazon. It has distinct notes of Brazil nut, caramel, and pineapple, all naturally occurring within the cacao beans themselves. The bar has a more solid texture relative to other chocolates, as the cacao from Rio Acará has a lower fat content than most other regions' harvests.

About the cacao: in the Baixo Amazonas Hydrographic Basin, cocoa purchased from several families on the banks of the Acará and Arauaia Rivers is fermented by women from two of these families. This cocoa belongs to the family of amelonados, and has high genetic purity.

Ingredients: Wild Cocoa and Organic Sugar.

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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

Luisa 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

Para, Brazil

Pará is a large state in northern Brazil, traversed by the lower Amazon River and bordered by Guyana and Suriname. Much of the state relies upon agriculture; in recent years it’s become the country’s number one producer of cacao, cassava, açaí berry, and pineapple. Another large industry is mining for metals and lumbering, aka destroying the Amazon Rainforest, some of which covers most of Pará.

Cacao Strain

Amelonado

Amelonado is one of those ten evolutionarily unique types identified in 2008 using samples collected throughout the Americas over the previous century. This particular cluster type represents a traditional cultivar believed to have been domesticated from the Brazilian Amazon, possibly near what is now called the Para River. It’s now one of the most common cacao cultivars in the world, and often held up as the typical example of a forastero cacao: deeply chocolaty & bitter, with strong earthy undertones and a large, round pod. Most of the cacao brought to Africa in the 18th and 19th centuries originally came from this cultivar type, leading to the Ghanaian varietal now known as the West African Amelonado.

Customer Reviews

Based on 5 reviews
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A
Adam S.
The best?

At the beginning of the pandemic, I was looking for a way to pass the time locked inside and decided to learn about chocolate. I watched countless videos about how to grow and harvest cacao and make chocolate. I also tried about 30 - 40 different types of premium chocolate bars and cacao nibs.

The 70% Rio Acara was the only bar that I couldn't stop eating. I would eat an entire bar every time I tasted it and not just a few squares. This bar is slightly harder in consistency than many others and has hints of honey and pineapple. It's the best bar that I've tasted so far.

C
Charlotte
Luisa Abram Rio Acará Wild Cocoa 70%

Luisa Abram bars never fail to wow the pants off of me. This one is stunning. Standard luxurious packaging. Nutty aroma. Velvety smooth bar with heady notes of dark caramel, woodsmoke, chestnut, subtle pineapple and yogurt.

G
Gayle
Woah!

Woah! What a distinct and unique flavor profile! The melt is a bit grainy but the complex flavors are so distracting and absorbing, I move past the texture quickly. There is a "what is that?!" flavor that must be the "chestnut notes." I get some burnt sugar/caramel that is nice. The taste is so complex, it is hard to stop. I also got another Luisa Abram bar and it is nothing like this so the distinctive flavors must be the unique bean and origin. A very fun bar to explore.

J
Jen
Rich red fruit flavors

This chocolate is like a fine red wine - fruity and complex. I taste a hint of tart yogurt taste, which is a nice extra layer of flavor. This doesn’t melt smoothly in the mouth and has a bit of a rough finish texture on the tongue. The flavor notes that come through make this worth experiencing!

B
Bill O.
Not my favorite.

While there is a lot to like about this bar it didn’t justify, for me, five stars. Bar and Cocoa doesn’t sell bad chocolates and this has a gold medal. It is very good. You will like it, but I didn’t love it as I do other chocolate bars.