Bronze (Americas): 2019 International Chocolate Awards for Dark Chocolate Bars
Silver (Central America): 2019 International Chocolate Awards for Dark Chocolate Bars
The beans for the Mombacho 70 percent cacao dark chocolate bar are grown on the north side of the Mombacho volcano - where Argencove is located.
Tasting notes: Roasted tropical fruit leading into a bright berry with an aged balsamic finish.
Bronze Award-winning micro-batch – Plain/origin dark chocolate bar of the 2019 “Americas†Bean-to-bar and Chocolatier Competition category of the International Chocolate Awards.
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We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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