LUISA ABRAM CHOCOLATE | RIO TOCANTINS 81%

Luisa Abram chocolate is made with extremely rare cacao that grows wild in the Brazilian Amazon Rainforest.  It is harvested by riverside communities that preserve the fruit's native trees.  Each river represents a region with a different flavour profile.

This Luisa Abram chocolate bar has 81% cocoa of wild origin from the the Rio Tocantins region in the Brazilian Amazon Rainforest.

In partnership with the riverside communities, Luisa carried out her first fermentation in this origin. Teaching the riverside community how to ferment the cocoa, which was facilitated by their existing familiarity with the cocoa culture. This has translated into an increase in the families' income since well-fermented cocoa is sold for two to three times as much as unfermented cocoa.

The communities that live on the banks of the Tocantins River, a river with a well-defined course located on the Lower Amazon River Basin, survive by harvesting açaí, cocoa and fishing.

This cocoa is harvested on the banks of the Tocantins River, in the city of Mocajuba, in Pará.

Luisa Abram's RIO TOCANTINS 81% chocolate bar starts off with a liqueur sweet flavor with hints of spice aroma. Then blossoms into citric notes and ends with tannins reminiscent of a good glass of red wine.

Contains: 80gram (2 x 40 gram bars individually packaged)

INGREDIENTS: Organic Sugar | Wild cocoa | Amazon cocoa butter

VEGAN | GLUTEN FREE  | LACTOSE FREE

*May contain traces of milk, Brazil nuts, peanuts, almonds, hazelnuts, cashews, Brazil nuts, macadamia nuts, walnuts, pecans, pine nuts and pistachios.

MADE IN BRAZIL with LOVE by the ABRAM FAMILY

Founded in 2014, Luisa Abram is an award winning chocolate maker that dedicates itself to sourcing micro-lot, wildly grown cacao from the Brazilian Amazon Rainforest. The chocolate is made small-scale in São Paulo, Brazil by the Abram-Banks family: Luisa, Andre, Mirian and Andrea.  The family takes a very hands-on approach to ensure the highest quality of the wild-harvested, slow-churned fermentation, small-batch micro-lot production of their chocolate.