FW'23
120g

Single Origin Colombia 82%

€18,50

Shipping costs not included.

More information

Box of 12 single-varietal chocolates, made with the following cocoa:

  • Country Colombia
  • Region : Sierra Nevada de Santa Marta
  • Variety : Arhuaco Businchari (Criollo)
  • Type : Dark chocolate
  • Percentage : 82%
Ingredients

Colombia 82%
Ingredients: Colombian dark chocolate (minimum cocoa 82%) (may contain traces of almond and hazelnut ), butter (contains milk ), water, invert sugar, sorbitol syrup, dextrose (may contain traces of egg ), glucose syrup , milk protein and natural extract of oregano, rosemary, plum and flax.

Colombian spiced coffee
Ingredients: Colombian dark chocolate (minimum cocoa 82%) (may contain traces of almond and hazelnut ), coffee infusion with spices (21.9%), butter (contains milk ), invert sugar, sorbitol syrup, dextrose (may contain traces of egg ), glucose syrup, milk protein and natural extract of oregano, rosemary, plum and flax.

Hazelnut and butter
Ingredients: hazelnut praline (32%) ( hazelnut 50%, sugar and emulsifier: soy lecithin), Colombian dark chocolate (minimum cocoa 82%) (may contain traces of almond ), hazelnut paste (22%) ( may contain traces of peanuts, other nuts and sesame ), milk chocolate, hazelnut butter, salt and stabilizer: Sorbitan Tristearate (E-492).

Bourbon and vanilla
Ingredients: Colombian dark chocolate (minimum cocoa 82%) (may contain traces of almond and hazelnut ), cream (contains milk ), bourbon (10.7%), butter (contains milk ), dextrose (may contain traces of egg ), glucose syrup, sorbitol syrup, invert sugar, vanilla bean (0.2%) and natural extract of oregano, rosemary, plum and flax.

Nutritional value

Per 100g

Energy value: 1988 kJ / 477kcal

Total fat: 21.2g

  • of which saturated: 12.3g

Carbohydrates: 66g

  • of which sugars: 57.8g

Proteins: 4.8g

Salt: 0.05g

Conservation

Keep in a cool, dry place at a constant temperature between 14 and 18 degrees. Try to avoid heat and direct sunlight.

Satisfaction Guarantee

We are sure you will love our chocolates as much as we do. However, you can contact us if, for any reason, you are not completely satisfied.

THE CHOCOLATE MASTER

Chef Ricard Martínez

Ricard concibe la cocina como un arte. Su obsesión por vincular la creatividad con la ciencia se manifiesta en todas sus obras, que nacen siempre de un profundo respeto por los ingredientes y sus sabores originales. Es este compromiso el que ha motivado a Ricard en su primera colaboración con Notka, donde logra establecer un mágico diálogo entre el ingrediente y el origen, dando vida a una exclusiva colección de bombones.

LAS RECETAS DE RICARD MARTÍNEZ

Homenaje al cacao de Colombia

Cuatro recetas que rinden homenaje al cacao de Colombia

The Origin | Colombia 82%

Made to preserve the regional nuances of cocoa.

Homeland | Colombian spiced coffee

A culinary ode to local delicacies.

The Special One | Hazelnut & butter

A daring exploration with unconventional flavors.

Charged Fun | Bourbon & vanilla

Playful fusion of chocolate and global spirits.

THE ORIGIN OF COCOA

Sierra Nevada de Santa Marta, Colombia

On the northern coast of Colombia is the Sierra Nevada de Santa Marta, a magical, sacred and mysterious place that rises extraordinarily from the sea and reaches a height of 5,000 meters. This mountain system in the Colombian Caribbean was declared a Biosphere Reserve and World Heritage Site in 1979 and is characterized by immense beauty and natural exuberance.

Several indigenous tribes live in the area, among which the Arhuacos or Wíntukwa stand out, a people originally from the Sierra Nevada made up of more than 46,000 people living in the three departments (Guajira, Cesar and Magdalena). This deeply spiritual town obtains its livelihood through sustainable agriculture, which includes the cultivation of high-quality native cocoa. 145 cocoa-growing families are in charge of planting and harvesting cocoa through responsible and environmentally friendly processes and the conservation of the traditions of the indigenous community. Furthermore, these tasks are accompanied by spiritual work led by the mamos, who guarantee the expected development of the crops.

Sources : Luis Ángel Arango Library, Cacao Hunters, Vorágine, Original Beans, ProPaís.

variety

Arhuaco Businchari

According to the Arhuacos, cocoa as a base for the preparation of chocolate is the drink of the divine parents, so it is no coincidence that the cocoa grown by this indigenous people is classified as one of the best in the world for its flavor, aroma and excellent quality.

This variety of white cocoa, originally from Colombia, is a perfect example of uniqueness, as it is an almost unique species on the planet, rare, scarce, extraordinary. The name of the variety means a "new beginning" and refers to the fact that centuries ago it was on the verge of disappearing when settlers cut down the cocoas under the mistaken belief that their white color was due to a tree disease. However, currently, thanks to the efforts of the Arhuaco cocoa families and other collaborators such as Mayumi Ogata and Carlos Ignacio Velasco (Cacao Hunters), this highly prized variety of ancestral cocoa is being rescued and valued as one of the most precious cocoas. important in the world.

This ultra premium cocoa stands out for its notes of spices, licorice and sesame.

Cocoa bean profile:

  • Genetics : Creole
  • Fermentation : Central fermentation in wooden boxes
  • Drying : Centralized solar drying

Sources: Original Beans, Vorágine, Jan_Cacaocollector, ProPaís.

ART

Inspiration

In the Single Origin Colombia 82% box we explore the richness of visual language to represent the magical mountains of the Sierra Nevada and the spirituality of the Arhuaco tribe towards the heart of the world . The box is not just a container for a high-quality product, but a symbolic canvas that represents the connection between art and nature, transmitting a visual experience that goes beyond the aesthetic and immerses itself in the very essence of the origin.

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