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70% San Jose Del Tambo, Ecuador Dark Chocolate Nibble Bar

70% San Jose Del Tambo, Ecuador Dark Chocolate Nibble Bar

We handcraft this single origin 70% dark chocolate (68% cocoa liquor and 2% cocoa butter, pressed in our factory) with cocoa beans we source directly from farmers in San Jose Del Tambo, Ecuador plus 30% organic cane sugar.


This crunchy chocolate is Certified Kosher D.E., vegan and gluten free. 



$8.50

Availability: In stock

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2015—Americas—Silver International Chocolate Award

Complete Information

Full Description

We handcraft this single origin 70% dark chocolate (68% cocoa liquor and 2% cocoa butter, pressed in our factory) with cocoa beans we source directly from farmers in San Jose Del Tambo, Ecuador plus 30% organic cane sugar. We then add San Jose Del Tambo roasted cocoa nibs to the back of the bar. The cocoa nibs are from the same batch of beans used to make the bar itself, so in just one bite you can taste the entire story from sourcing to production.

This crunchy chocolate is Certified Kosher D.E., vegan and gluten free. 

Net Weight: 85g (3oz)

This product is:

Tasting Notes

Red fruit, bergamot orange, honey, jasmine and hints of tobacco. Bright but creamy, tannic, dry finish, with robust crunchy cocoa nibs.

Awards & Accolades

2015—Americas—Silver International Chocolate Award

2011—Gold—London Academy of Chocolate's Best Packaging

Nutritional Info

Processed in a facility that also processes milk, peanuts, tree nuts and wheat.

Ingredients: Del Tambo, Ecuador Cocoa Beans (Arriba Naccional), Organic Cane Sugar, Roasted Cocoa Nibs, Cocoa Butter (Made in our factory with Del Tambo beans).

Serving Size 42.5g (1/2 bar)
Total Calories 240, Fat Cal. 130, Total Fat 16g (25%), Saturated Fat 10g (50%), Trans Fat 0 (0%), Cholesterol 0 (0%), Sodium 10mg (0%), Total Carbs 20g (7%), Fiber 10g (40%), Sugars 10g, Protein 3g, Vitamin A (0%), Vitamin C (0%), Calcium (3%), Iron (11%)

A Product Of...


San Jose Del Tambo, Ecuador

A quiet, unassuming village at the foothills of the Andes Mountains holds one of cocoa’s best-kept secrets. Once an outpost for journeying Quechua Indians looking for rest before ascending the Andes, San Jose Del Tambo, Ecuador, has made its mark in South America as one of the best regions in which to grow cocoa. Cocoa only grows 20 degrees north or south of the Equator because it prefers hot and humid climates. Fittingly, San Jose Del Tambo’s balmy weather and high altitude, coupled with the roaring waters of the Rio de San Miguela creates one of the world’s best environments for growing superb cocoa beans.

> read more about our travels to this region
> Read The Full Story