Mexican Chocolate, with natural, raw pine nut blended into the chocolate as a style of gianduja, from Tierra de Pinares or 'The Land of Pine Groves', a natural region located in the autonomous community of Castilla and León in Spain.
A pine (Pinus Pinea) takes between 20 and 30 years to produce pine nuts. A pine cone takes 3 years to form, first it is like a marble or “chota”, then a small ball or “perindola” and finally it grows and acquires its final size, with removable pine nuts. In the third year, the pine cones are taken down from the pine tree, stored, opened in the sun and the pine nuts are extracted from their shells, which are then processed in the factory.
70g / 2.4oz
Puchero are bean-to-bar chocolate makers and speciality coffee roasters from their extraordinary natural location; the countryside of Castilla y León, Spain.
Puchero, started as a coffee roaster and then grew to include their passion for making chocolate. The co-founders Paloma and Marco, from Spain and Italy respectively created Puchero in 2015. Their roastery and chocolate factory is in the outskirts of Madrid. Three years later in 2018 inspired by the infinite nuances of cacao from around the world, they started making chocolate from cocoa beans that have been harvested and dried on the farm by small-scale producers.
Soconusco region, Chiapas state, Southwest Mexico.
Soconusco in southern Mexico is the birthplace of the “cacao real”, the royal cacao, consumed by the Aztec kings and priests. Sourced from smallholder farmers, this organic cacao from Soconusco has a balanced acidity, full body profile and distinct flavours of dried fruits, nuts and several spices.
Organic cacao beans, raw pine nut (25%), organic cane sugar, organic cacao butter, salt.