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Our Dominican Republic cacao beans possess such remarkable depth and character that we chose to showcase them in their purest form through this 100% cacao bar. With no added sugar, the natural complexity of the cacao takes center stage, revealing bold notes, rich aromas, and the authentic essence of the cacao fruit in every bite.
This exceptional cacao is sourced from the San Francisco de Macorís region in the Dominican Republic, an area renowned for producing some of the world’s finest cacao. The region’s fertile soils, tropical climate, and generations of farming expertise contribute to the distinctive flavor profile of these extraordinary beans.
A key reason we selected this cacao for our 100% bar is the meticulous attention given to post-harvest fermentation and drying. These crucial processes are carefully managed to preserve the bean’s natural character while developing its complexity, balance, and depth of flavor.
By crafting this bar with minimal processing and no added ingredients, we allow the true personality of Dominican cacao to shine through—offering a pure, authentic bean-to-bar chocolate experience that celebrates both origin and craftsmanship.
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This single origin bar has been made with carefully selected heavy metals free cocoa beans sourced from the Dominican Republic.
REGION AND COUNTRY: San Francisco de Macorís, Duarte province, Dominican Republic
STORY: The Spanish introduced cacao to the island of Hispaniola at the end of the XVI and the beginning of the XVII century. Throughout the centuries, cocoa remained a big part of the agricultural production of the country. Dominican cocoa is exported as two qualities: Sánchez, natural, unfermented cacao sold mainly to the U.S.A., and Hispaniola, good fermented cocoa.
Öko-Caribe works with smallholder farmers in the northeast of the island. Their cacao is collected fresh and brought within the first 4 to 6 hours to a centralized fermentation station.
HARVEST: March – June (main crop) October – December (mid-crop)
GENETICS: Dominican cacao is a mixture of different genetic varieties: Jamaican, Amazon Amelonado, Ecuadorian Nacional, Venezuelan Criollo, Rio Caribe, and Trinitario hybrids. 85% of all plantations in the country use high quality genetic material.
POST HARVESTING PROCESS: Beans are fermented in tiered wooden boxes during 5 to 6 days. Once fermented, the cacao is dried in solar dryers and bagged in 70 kg. polypropylene bags.
FLAVOUR: Strong chocolate base with notes of coconut milk, caramel, vanilla, crème bruleé, lavender & violets.
GET REWARDED: We love our loyal customers. Therefore with every third order receive a surprise full size chocolate product.
We roast the Dominican cacao briefly to preserve the heat-sensitive polyphenols (healthy plant compounds), ensuring our chocolate stays nutrient-rich and full of flavour, just as nature intended.
Heavy metals free, Gluten Free, Refined Sugar Free, Artificial Sweeteners Free, Non GMO, Soy Free, Non Alkalised, No Emulsifiers, No Additives. Just superfoods packed 100% artisan chocolate.
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