A beautiful treat made with Cocoa Retreat’s single origin Ecuadorean Mono Bravo Milk 50%, Mono Bravo Dark 68%, or Caramel White.
(Leave me a note at the checkout to let me know which you would like.)
The Cherubs, also known as Putti, are angelic beings traditionally known for symbolising love.
Cherubs are often seen in Renaissance, Baroque and Rococo European art and architecture. When referred to as Putti, they are linked with Aphrodite, Greek mythology, and romantic love.
These special beans from Mono Bravo, Costa Esmeraldas, Ecuador, have a mild, creamy and distinctly nutty flavour profile. The expert chocolate tasters at Cocoa Runners say -
“This single-origin, micro batch Dark 68% is formed of organic Nacional Venezolano Amarillo cacao, which has been awarded a spot in the World Top 50 Cacao of Excellence. Expect gorgeous notes of treacle toffee, baked red fruits and nuts to linger on the tongue.”
“This is a wonderfully mild and buttery Ecuadorean milk chocolate with pronounced flavours of toasted almonds, floral honey, and nougat. The buttery texture is characteristic of Cocoa Retreat bars.”
The Esmeraldas Province lies at the southernmost point of one of the most threatened and least known rainforest ecosystems on earth – the Chocó. Esmeraldas cacao is sourced from Mache Chindul, the last coastal cloud forest of Ecuador which feeds all major rivers in the region and is home to a huge variety of plants and wildlife, including the Imbabura Tree Frog and the Mache Glas Frog.
Already, 85 small rural communities have settled inside the nature reserve and add to the deforestation, caused by logging and slash and burn practices. However, the remoteness of Mono Bravo guarantees that their heirloom Arriba Nacional cacao remains unaffected by Ecuador’s boom in hybrid cocoa. This gives them exceptional heirloom chocolate, and the chance to preserve the other gifts of nature in Mache Chindul.
Interwoven throughout 280 hectares of mountainous cloud forests are farms growing this traditional cacao. These Ecuadorian farmers pride themselves on their old-grown Arriba Nacional, preferring to ferment their beans in bags covered with banana leaves to reduce acidity without losing the rich textures and flavours.
The expert cacao sourcers I work with have partnered with Original Beans to provide local training in organic agro-forestry, post-harvest handling, and quality control. On top of getting paid for their cacao, farmers also get a premium for preserving the rainforest that falls on their land, incentivizing them to protect the rich biodiversity of the Mache Chindul Ecological Reserve.
Bean variety: Arriba Nacional. (For Caramel White I use organic natural Norandino cacao butter.)