Clement Chococult

Cru Sauvage wild chocolate from Bolivia 68%

Wild cocoa trees thrive in the Bolivian Amazon on ridges that protrude like small islands from the marshland. During the cocoa harvest season, the inhabitants of some small villages collect the fruits of the widely scattered trees on behalf of the forest owners. In addition, they are often out and about for days on foot, on horseback or in a dugout canoe.

On the Finca "Tranquilidad" the cocoa beans are fermented in wooden boxes and dried for several days in the tropical sun. Then the transport begins on the long way to Europe. Transporting it is a difficult undertaking. Cocoa is collected in the rainy season. Roads are impassable. The sacks arrive on river boats at the docks of the Amazon steamers. After a long journey by water and overland across the Andes, the precious cargo is loaded into the Chilean Pacific port of "Arica". From here the wild cocoa beans are transported to Europe on cargo ships.

At Felchlin in Schwyz , the rare wild cocoa beans are carefully checked again. The very small cocoa beans make high demands on the gentle processing in traditional manufacturing processes. All machines must be specially adjusted.

The Felchlin specialists have 48 or 60 for the Cru Sauvage Hours defined as the optimal conching time. The still hidden wealth of aromas can develop carefully through long-lasting processing and ventilation - step by step, until it is fully developed. At the same time, perfect homogeneity, fineness and melting are achieved, which lead to a qualitatively unique result.

The rich, harmonious cocoa taste is complemented by the freshness of the lemon and the fruitiness of the grapefruit. The traditional manufacturing process brings out the prune bouquet and vanilla in the most beautiful way. The pleasant fruit acidity and the long-lasting finish make the Cru Sauvage an unforgettable taste experience.

The Cru Sauvage wild chocolate from Bolivia 68% is pure enjoyment for chocolate enthusiasts!