Description
We’re happy to raise money for affected cocoa farmers together with our customers. In Jamaica, a hurricane destroyed many cocoa farms at the end of October, and in Sumatra, massive flooding has also affected many cocoa farmers.
La Galigo is raising money for emergency relief, food, drinks, shelter, and medicine in Sumatra, and Pure Chocolate is raising money to help cocoa farmers in Jamaica repair the damage and rebuild their cocoa farms.
Please pledge a donation of at least 25 euros, and as a thank you, we will send you this exclusive Krak Chocolate made from a nano lot of cocoa from Fina La Rioja, Mexico.
How can you help? By donating. Here’s how it works:
You add this donation to your shopping cart and indicate how much you’d like to donate.
You can order additional items, enter your address on the checkout page, and (always) pay the shipping costs.
We’ll send you a link to transfer your donation within a few days. We collect the donations and transfer them in full to La Galigo & Pure Chocolate to help the cocoa farmers.
And then we’ll send you the chocolate as a thank you. And any other items you might have ordered.
You’ll receive one chocolate; you won’t receive multiples for larger donations—just to let you know.
This bar won a gold award at the Academy of Chocolate 2023.
Because we celebrated our anniversary last year (starting in October 2024), we were able to purchase an extra-special chocolate from Mark van Krak Chocolate in honor of it. A bar that was no longer available, so we could do something special with it. The anniversary got a bit out of hand—chocolate and beer were made especially for us, and while we had originally planned to sell a beautiful package with (extra) special chocolates from makers we hold (extra) dear, that plan simply fell through due to a lack of time.
The upside…we still have a few of these beautiful chocolates available. And what could be better than sharing it for a good cause?
This chocolate, of which we were only able to obtain three boxes (and we couldn’t find it anywhere else), is therefore our way of offering as a thank you gift if you donate to the cocoa farmers who could really use some help.
And it’s definitely not just any bar—in our opinion, it’s truly stunning.
A dark chocolate (70% cocoa) where the art lies not only in the formidable work of Krak Chocolate, but also in the cocoa and its origin. This is a specific nano lot of cocoa from Finca La Rioja. There, the cocoa is grown, harvested, and fermented with the utmost care—to achieve the very best flavor. And with success, we can say—not just because we think it’s a delicious creation, but because the Academy of Chocolate jury agreed, making it one of only twenty-five dark chocolates in the world to receive a gold award in the 2023 edition.
Further description:
Taste: Very rich flavor, beautiful balance, and a truly delicious aftertaste.
Ingredients: Cacao, cane sugar, cocoa butter.
Contents: 80 grams (2 x 35 grams)
More to order with: other Krak chocolates, of course. These include Don Moises chocolate, Vietnam, Madagascar, Belize, and Colombian milk chocolate. Plenty to discover.
Another beautiful piece from Krak Chocolate about its origins:
As a pastry chef, I was using chocolate as an ingredient. As a chocolatemaker (2013), I began to understand what a luxury product cocoa is. Being in charge of selecting, roasting, and refining cocoa beans into chocolate, I learned to work with the flavors naturally present in the beans and to balance the acids.
In 2017, I met Jose Maria Pascacio Muñoz from Finca la Rioja, and that was my deep dive into different cocoa genetics and fermentation. I used different fermentations from the Soconusco variety through the years. Giving feedback and striving for the best quality. I am very happy with this corporation and this gives Krak the privilege to work with experimental nano lots like the AoC gold 2023 winner “Huixtla”. And the descendants from the oldest genetics where “Don Moisés” started his plantation a decade ago.
“The history of cacao in the Southeast of Mexico dates back to pre-colonial times. Cocoa was not only an integral part of the culinary and religious traditions of the region, but it was also used as currency. Chiapas was the center of cacao commerce in Mesoamerica when the Spaniards reached the area in 1522. The first cacao brought to Europe to the Spanish court came from Chiapas. Nowadays, the states of Tabasco and Chiapas produce the majority of cocoa in Mexico. Tabasco produces about 18,000MT and Chiapas another 4,500MT. Of the total, less than 100MT is exported each year.
Finca La Rioja is in Cacahoatán, Chiapas. Cacahoatán means the “Place of Cacao” in the ancient Toltec language. The plantation was established in the beginning of the 1900’s by the Andalucian immigrant Moisés Mugü
Esme –
Wat een smaken, ik hou van zeer donkere melk en licht pure chocola, en deze is nu een van mijn favorieten. De smaken zijn best aan de donkere kant, gebrande gula djawa achtige suiker, mout en in de lang aanhoudende nasmaak uiteindelijk ook wat zout. Wat ik interessant vind, is dat er geen zure smaken in zitten, ook niet in de nasmaak. Dat is echt uitzonderlijk.