Made with Sacha fine aroma cacao from the Ecuadorian Amazon, this 75% single-origin dark chocolate couverture offers a powerful yet nuanced expression of its forested origin. Intense roasted cacao is layered with almond and hazelnut notes, followed by earthy and woody undertones and a long, lingering finish.

Despite its high cacao percentage, Amazonia 75% remains refined rather than overwhelmingly bitter. Its full flavour and high fluidity make it especially well suited to creations that require pronounced cacao character, elegant texture and a clean, even finish.

Flavour Profile

• Cacao content: 75%
• Flavour notes: Roasted cacao, almonds and hazelnuts, with earthy and woody undertones and a long finish
• Cacao origin: Ecuadorian Amazon
• Cacao variety: Sacha fine aroma cacao
• Fluidity: High

Culinary Versatility

Its intense cacao profile and fluid consistency make this couverture suitable for:

• Ganaches, mousses and chocolate fillings
• Sponge cakes and other baked pastry applications
• Moulding, machine enrobing, coating and dipping
• Chocolate sauces, plated desserts and beverages
• Ice creams, sorbets and other frozen desserts

Ingredients & Allergen Information

Ingredients: Cocoa liquor from the Ecuadorian Amazon, sugar, cocoa butter, emulsifier (sunflower lecithin), natural vanilla extract.

Allergen information: May contain almonds, hazelnuts, pistachios, pecans, peanuts, gluten, sesame seeds, milk proteins, egg and soy. Produced in a facility that also processes milk.

República del Cacao Commitment

República del Cacao showcases the distinctive flavours of Latin American cacao terroirs through chocolate made with fine aroma cacao sourced from the region. Its chocolates are developed with an emphasis on cacao origin, local expertise and responsible relationships throughout the supply chain.

As a Certified B Corporation, República del Cacao is committed to a responsible business model that considers its impact on people, communities and the environment.

Product of Ecuador

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Summer Shipping: 

At above 26°C, cocoa butter in chocolate products may start melting, and recrystallize as white streaks or marks on the chocolate's surface.  This phenomenon is called 'fat bloom'.  While it may not have the perfect appearance, bloomed chocolates are safe to eat and use in recipes.

During summer months when the temperature is relatively warm, we advise adding cold packaging to your shipment in order to minimize the risk of melting.  While we are careful and diligent in maintaining the temperature of your package, we unfortunately cannot guarantee the products in the cold packaging will not be affected by unusually warm weather and irregular transit time.

Click here to choose your cold packaging. (Optional)

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