Parras Lempa – El Salvador 80% Dark Chocolate

Parras Lempa is a dark chocolate made solely from cocoa beans and sugar, with an 80% cocoa content. No emulsifiers, added cocoa butter, vanillin, or flavorings have been used to alter the natural character of the cocoa.

Initially, a full-bodied and distinct cocoa character is felt. Then, vibrant and ripe nuances reminiscent of tropical fruits emerge. Bright citrus notes add movement to the chocolate, while the finish retains an elegant, clean, and floral character.

Despite its high cocoa content, it's not solely based on bitterness. Fruity vibrancy and a floral finish make the intensity of the 80% cocoa more layered and balanced.

The terms tropical fruit, citrus, and floral describe the natural aromatic notes of Parras Lempa cocoa beans, not the product's ingredients. The chocolate does not contain any fruit, citrus, or floral notes.

To better appreciate the flavor notes, we recommend consuming it at room temperature, in small pieces, and without rushing.

Finca Parras Lempa is a 10-hectare family farm located in the San Vicente region of El Salvador, in the fertile Lempa River valley. The Acahuapa River, which flows through the farm, provides a natural water source for the cocoa, coconut, and plantain trees grown there.

Cocoa production at the farm owned by Benedicto Morataya began during the rainy seasons of 2009 and 2010. The cocoa trees are grown under the natural shade provided by taller coconut and plantain trees. This layered structure limits direct sunlight while allowing the farm to grow different crops in the same area.

The cocoa trees grown on the farm are based on ICS clones selected by Benedicto Morataya from the Honduran Agricultural Research Foundation. The aim of the selection was to create a plantation that balances productivity, resilience, and aromatic quality.

Harvesting is done by hand between September and February. The kernels are fermented on the farm in tiered wooden crates for about six days, and then dried in raised beds under controlled conditions for about 17 days. Performing the fermentation and drying processes on the farm enhances product traceability and batch consistency.

Finca Parras Lempa received three honorable mentions in the 2023 Cacao of Excellence lot selection.

Aroma: Tropical fruits, bright citrus, and clean cocoa.

Palate: Full-bodied cocoa character; lively and fruity acidity.

Finish: Elegant, clean, and floral.

• For those seeking a vibrant and fruity profile despite its high cocoa content.

• For those who enjoy tropical fruit, citrus, and floral notes

• For those who prefer plain chocolates made only from cocoa beans and sugar.

• For those who want to know the farm where the cocoa is grown and its producer.

• For those who value traceable cocoa sources, with post-harvest processing carried out on the farm.