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Metiisto Patovaki 85%

Metiisto Patovaki 85%

Weight: 75 g

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

Bean to Bar

Bean to Bar

Direct-Source Cacao

Direct Sourced

Made at Origin

Made at Origin

This cocoa is grown by Kenny Patovaki on the small island of Paspaskato. He grows, ferments and sun dries the cocoa himself and was the winner of the Solomon Islands chocolate week in 2017.

Ingredients: cacao beans, sugar, cocoa butter

*May contain traces of milk.

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Manufactured in a facility which also processes dairy"

Trace Dairy

Peanut Free"

Peanut Free

Soy Free

Soy Free

Treenut Free

Treenut Free

Uses no animal products, but sweetened with non-organic refined sugar

Vegan

Gluten Free

Gluten Free

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Maker

Metiisto Chocolate

Metiisto Chocolate is a small batch chocolate maker based in Toowoomba, Australia by Trevor Smith. Originally established in Sweden in 2012, Smith takes advantage of his location by using cacao beans from the Solomon Islands. Smith abides to the ethical notion of recognizing cacao farmers for their hard work and make ensuring they receive fair pay. Metiisto has proudly won multiple awards for their chocolate bars.

Cacao Region

Paspaskato, Solomon Islands

This minuscule island is located within the Western Province of the Solomon Islands, a nearly untouched region of the South Pacific. Only two families live on the island itself, and both of them grow organic cocoa for export, carefully harvested & processed using only the tools they’ve made from the tree branches and banana leaves surrounding them.

Cacao Estate

Kenny Patovaki Estate

While this farm doesn’t have a title of its own, the name Kenny Patovaki has come to speak for itself in the cacao world. The beans from this estate are grown by a young farmer named Kenny Patovaki, on his small island of Paspaskato, in the Solomon Islands. In 2017, Kenny actually won first place in the Solomon Island Chocolate Week, an honor he beat out over a dozen other farmers to earn. On the Patovati farm, Kenny uses completely organic farming practices, with all of his cacao fermented for around five days and then dried for another 10 days. This premium product is then shipped internationally to be made into chocolate, mostly in nearby Australia and New Zealand.

Customer Reviews

Based on 1 review
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Nick G.
Well made, complex and special

I really like this