On the back of the label, we put the harvest date of the cocoa beans from which this chocolate bar was produced.
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You eat this chocolate and your receptors feel the delicate taste and aroma of delicious cocoa beans! It's worth trying at least once in your life! The process is really laborious, but we appreciate the quality!
Imagine for a second, we harvest almost every two to three weeks from autumn to june. The weather may vary. Dry season (cocoa fruits are less saturated with nectar). Or a wetter time, a lot of rain ... All this will affect the juiciness and taste of cocoa bean nectar. Accordingly, the taste will be transferred to the beans during fermentation. Due to the fact that we do not roast the cocoa beans to make chocolate, the cocoa beans retain all the special wine notes of their maturation and fermentation time and transfer them to you through the chocolate bar. Thus, each batch of Nikola Kalida chocolate is unique in its own way.