• Kokoa Collection - Ecuador (70%)
  • Kokoa Collection - Ecuador (70%)
  • Kokoa Collection - Ecuador (70%)
  • Kokoa Collection - Ecuador (70%)
  • Kokoa Collection - Ecuador (70%)
  • Kokoa Collection - Ecuador (70%)
  • Kokoa Collection - Ecuador (70%)
  • Kokoa Collection - Ecuador (70%)
  • Kokoa Collection - Ecuador (70%)
  • Kokoa Collection - Ecuador (70%)
  • Kokoa Collection - Ecuador (70%)
  • Kokoa Collection - Ecuador (70%)

Kokoa Collection - Ecuador (70%)

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Ecuador is a delicate hot chocolate with 70 per cent cocoa. Expect floral notes and a great balance.


This chocolate uses Ecuador’s wonderful Arriba Nacional beans, above the Guayas River, to produce this classic and delicate hot chocolate. The pods are harvested by smallholder farmers from March to June, who individually ferment their own cocoa beans in wooden boxes for five to seven days and dry them on cement patios or wooden tables.

What is in this product?

Ecuadorian cocoa paste, sugar, emulsifier: soya lecithin*. minimum cocoa: 70%

For allergens, see ingredients in bold.

Made in a factory that also handles milk, nuts

* Certified non GM

Suitable for vegans.


How Does It Taste?

Arriba Nacional is one of the most celebrated cocoa varietals, offering great complexity and finish. This 70% chocolate makes a delicious drinking chocolate, and is also perfect for baking with.

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Preparation

Make Award-winning hot chocolate at home

  1. According to taste, place 2 or 3 tablets of chocolate in a serving cup.
  2. Cover with boiling water and allow to soften for 15 seconds before pouring away the excess water. Alternatively, melt with a shot of espresso to make a mocha.
  3. Heat approximately 175ml of milk to fill the serving cup.
  4. Cover melted chocolate with a tablespoon of hot milk. Mix to a smooth paste
  5. Slowly whisk in the rest of the milk in stages.