Dark Chocolate Bar 85% – Single-Origin High-Amazon Basin, 50g

Bean-to-bar chocolate · High Amazon Basin · 2026 harvest Two ingredients. Wild cacao from the Marañón, a little coconut sugar, nothing else. Rich and creamy Notes of blackberries and coffee Intense and balanced This is our darkest sweetened bar: 85% wild High Amazon cacao and just enough coconut sugar to round the edges. The cacao does the talking — deep blackberry, roasted coffee, a creamy melt that comes from the bean's own butter rather than anything added. If you already drink our ceremonial cacao, this is the bar version of that same origin. Why this bar Who it's for Best for Dark-chocolate purists and anyone stepping down from our 100% bar. The most cacao-forward bar in the range that still carries a touch of sweetness. Intensity High. Bold and long, with the dryness of coffee rather than harsh bitterness. Sweetness Very low — 3 g of coconut sugar per 20 g serving. Pairs with Black coffee, a peated whisky, aged cheese, or on its own after dinner. At a glance What's in the bar Cacao 85% Ingredients Cacao, coconut sugar Net weight 50 g (1.8 oz) · 2.5 servings Origin High Amazon Basin — Amazonas, Peru Cacao type Wild cacao · Native Amazonian strains, Marañón River Diet Vegan · Dairy-free · Soy-free · No lecithin Nutrition facts Per 20 g serving · 2.5 servings per bar Amount Calories 120 Total fat 9g Saturated fat 6g Trans fat 0g Cholesterol 0mg Sodium 10mg Total carbohydrate 8g Dietary fiber 0g Total sugars 3g Includes added sugars 3g Protein 2g Calcium 10mg Iron 0.3mg Percent daily values are on the pack. Contents may melt — avoid direct sunlight and heat above 80 °F. The origin High Amazon Basin, Amazonas, Peru Sourced from Peru's northwestern cloud forest, on the east side of the Andes, where the Marañón River roars to life and Indigenous Awajún communities are one with nature. In the High Amazon Basin of northern Peru, cacao grows deep in the rainforest, far from roads and noise. The trees cross-pollinate naturally in this wild environment, producing beans with a bright, floral aroma and gentle fruit notes reminiscent of berries. Altitude ~1,000 ft (300 m) above sea level Climate Warm, humid rainforest, year-round rain Grown by Awajún families along the Marañón River — reachable only by boat Also from this origin Ceremonial cacao → Explore the High Amazon Basin origin → The design on the bar is a 10,000-year-old story. The Amazon was never untouched wilderness. It was never conquered, either. For over ten thousand years, people lived in partnership with the land — tending fields, following rivers, and carving what they learned into stone — long before the Olmec, the Maya, the Aztec, or the Inca. Archaeologists call this record Paleoamazonia. We designed this mould to tell that story: the grid is a field, the winding lines are the rivers that shaped it. The Amazon taught us to look. Now we search all of Peru for what's left of native, wild cacao. Nearly impossible. Exactly why we keep going. Native · Wild — the promise we're keeping. Single-origin bars You are here85% · High Amazon BasinRich and creamy · Notes of blackberries and coffee77% · Sacred ValleyNutty and herbal · Cinnamon68% · Tropical DesertHints of molasses · Notes of tropical fruits70% · High Amazon BasinDeep and rich chocolatey · Floral accents Chocolate with… (inclusions) Popped Quinoa & Maras Salt · 70%Rich Chuncho cacao · Crunchy popped quinoaSacha Inchi, Salt & Pepper · 70%Rich Marañón cacao · Nutty sacha inchi umamiAjí Panca · 70%Deep, complex cacao · Smoky-sweet ají pancaLucuma, Ginger & Turmeric · 53%Sweet white cacao · Caramel-like lucuma Common questions 85% Dark Chocolate — FAQ Is this bar vegan and dairy-free?+ Yes. Every Cacao Adventures bar is plant-based: cacao, coconut sugar. No milk, soy, gluten, peanuts or tree nuts in the recipe (sacha inchi is a seed). Made in a facility that also handles other cacao products — the pack carries the current allergen statement. How much sugar is in it?+ 3 g of added sugar per 20 g serving, all from coconut sugar — about 15% of the bar by weight. For comparison, a typical supermarket dark chocolate carries 8–12 g per 20 g. The 85% on the front is the share of the bar that is cacao (cacao mass plus cacao butter). How is this different from your ceremonial cacao?+ Our ceremonial cacao is 100% cacao paste in coins or blocks, made for drinking. This is an 85% eating chocolate from the same High Amazon Basin origin — the same beans, tempered into a bar with coconut sugar. Think of it as the origin's flavour in snackable form. If you want the drink, start with the High Amazon Basin ceremonial cacao. What does wild cacao mean?+ Wild cacao grows and cross-pollinates naturally in the forest rather than in planted rows; the trees along the Marañón were never bred for yield. Preserving these genetics is the point of Cacao Adventures. Every bar is single-origin and single-harvest (2026). Will it melt in the mail?+ Chocolate softens above about 80 °F (27 °C). We ship from Carlsbad, California, and in warm months we recommend adding heat protection at checkout. If a bar arrives soft, let it firm up at room temperature or in the fridge for 20 minutes — flavour and safety are unaffected, though the surface may show a light bloom. How should I store it?+ Cool, dry and dark — 60–68 °F is ideal, a cupboard is fine, the fridge is not (condensation dulls the flavour). Sealed, the bar keeps for 12 months; once opened, wrap it and enjoy within a few weeks. Where is it made?+ Bean to bar in Peru, close to the farms — which keeps flavour fresher, cuts freight and keeps more value at origin. Manufactured for Cacao Adventures LLC, Carlsbad, California. Every lot of our cacao is third-party tested for heavy metals; see the current results.