Dark Chocolate
El Salvador is one of the smallest cacao-producing countries in the Americas. That scarcity is part of the story — but it is not the most important part. What drew me to the Cacahuatl cooperative was the deliberateness of what they had built: eight men and eight women running a small operation with an outsized commitment to quality. Sixteen people. One extraordinary bean.

The Cacahuatl bar is the most grounded in the LCDI collection — deeply earthy, with a nutty richness and waves of dried tropical fruit underneath. It rewards slow eating. This is not a chocolate that reveals itself immediately.
Sixteen members. Eight men, eight women. The Cacahuatl cooperative operates in La Paz, one of the few Salvadoran regions with the microclimate conditions necessary for fine-flavour cacao. Their output is small enough that most of the world has never tasted what they produce.
El Salvador
Origin
16
Cooperative members
2
Ingredients
1 of 5
Collection origins
Cacao. Sugar. Nothing else. The flavour of this bar is entirely the flavour of these beans — grown by sixteen people in one of the least-known cacao regions on the continent, selected because they were the best I tasted.
View all five origins →
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