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CRAFT CHOCOLATE BEAN TO BAR

®

S E N S O R Y C H O C O L AT E


“GOOD CHOCOLATE ONLY COMES FROM GOOD CACAO.”


“JUST FIND THE COURAGE AND DO IT.”


®

S E N S O R Y C H O C O L AT E

“Good chocolate only comes from good cacao .” Since 2012 we have been involved in an on going training project in order to acquire ever greater awareness and knowledge of the world so as to be able to select only raw materials of excellent quality. With Aruntam our intention is to recount a story through our product, a story suffused with enthusiasm and courage. These have led us, without any pretension to the creation of our range, in the hope that lovers of good chocolate may taste the result, which can be obtained from our raw materials. The cacao used in our chocolate respects the “Direct & EcoTrade” philosophy, concluding the agreements directly with producers in the countries of origin and purchasing the cacao directly from them. In this way the independent development of the communities is promoted and the cultivation of this wonderful fruit supported. This system allows us to have total control of the channelling system of our most important raw material. We attempt to respect the same philosophy with all the ingredients used in our processing. Aruntam “I Volti del Mondo” (The Faces of the World) is the range which best expresses the idea of top quality chocolate. It is an original product, which arouses emotions in those who taste it. The entire channelling system is directly controlled – from selection of the best cacao beans to packaging of the bars.


The Aruntam chocolate bars are created according to the so-called Raw Method, which really means pure or essential. For us Raw means selecting only best cacao beans, control the temperature in order to process at the lowest possible temperature and short processing, so as to preserve the organoleptic, chemical and physical properties of the product as far as possible. That’s why we say that our chocolate is minimally processed, maintaining that way the vegetative notes typical for the unroasted seed. Just as in our first range of Single origins: “I Volti del Mondo� (The Faces of the World), chocolate bars with unique characteristics, capable of transmitting sensations and emotions in those who taste them. Our aim is to maintain the pureness and genuineness of our products adopting the best technologies available, because tradition and future are not irreconcilable contradictions, but on the contrary, if adopted in the proper way they will enhance and complement each other. Our products are also organic - and Vegan OK certified: savour to the full this sensory experience, as you taste our chocolate!

WWW.ARUNTAMCHOCOLATE.COM


Photo: Elena Ticozzi Valerio


>Photo: Elena Ticozzi Valerio


THEOBROMA CACAO: FOOD OF THE GODS Cacao owes its name to the Swedish botanist Carl Linnaeus who probably was inspired by the ancient Aztec legends, like the myth that the cacao plant was a gift to the humans from the god Quetzalcoatl. As emerging from recent studies Cacao is native to the Amazonian forest, but today it grows in many countries with tropical conditions, such as high temperature and generous rainfalls. It is delicate plant, which needs a lot of light but does not like to be directly exposed to it. So it grows best in the shade of higher trees. Generally it grows up to 3 m height and its branches form a kind of umbrella complete with foliage. The plant shows the rare phenomena of cauliflory, which means, that the flowers, similar to little orchids, bloom directly on the trunk or the branches. The Cacao develops ripe fruit all over the year, but there are two main harvest periods. The fruit, commonly called cacao pod, is from 15 to 35 cm long, has a knobby surface and contains 40-50 seeds – arranged in 5 rows – nestling in a mucilaginous, whitish, sweet pulp. The seeds with an almond like shape are made of two generous purple cotyledons. The fruit needs about 6 month to mature .


Foto: Elena Ticozzi Valerio


CACAO & GENETICS Traditionally the seeds of Criollo e Trinitario are considered fine flavour Cacao, while Cacao Forastero is classified as “bulk” or destined to industrial production on large scale. However the words Criollo and Forastero do not have any significance in terms of genetics or sensorial quality, Criollo means local and Forastero means foreign. That’s the reason why farmers often call the plants of their fathers, fully justified, Criollo: they have known them since they were little; even if the genetic type CRIOLLO, one of the 10 main clusters identified by Motamayor, today grows mainly in Venezuela and only to a small degree in other countries. The word Trinitario identifies a formal classification, which is not due to the genetics but to the organoleptic notes, to describe the plants whose seeds are fruit of the cross pollination between a so called Criollo and a Forastero plant. These cacao seeds are very aromatic and only 8% of the worldwide production is Trinitario. These seeds are considered precious raw material for chocolate bars characterised by rich flavour and final notes. Thanks to the mapping of cacao DNA in 2012, to the studies of the genetics of Cacao di J.C. Motamayor and the latest archaeological evidences, we know today that the situation is quite different. In the upper Amazonian region between Ecuador and Peru there are archaeological finds of cacao drinks, dated to a period of about three thousand years before the Mesoamerican finds, which is the proof that the plant had been domesticated long before and that the origin of Theobroma Cacao is to be defined in that geographical area. So it became clear how just very few trees could have been the origin of all cacao produced around the world today. As a result of the mapping of the genetics, 10 groups with their origins in the upper and lower Amazonian region had been individuated: Amelonado, Contamana, Criollo, Curaray, Guiana, Iquitos, Maranon, Nacional, Nanay e Purus.

* Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L) – 2008 - Juan C. Motamayor, Philippe Lachenaud, Jay Wallace da Silva e Mota, Rey Loor, David N. Kuhn, J. Steven Brown, and Raymond J. Schnell


Photo: Elena Ticozzi Valerio


It was discovered -for example, that Ecuadorian Nacional Cacao, known as one of the best raw materials in the world for its organoleptic complexity and ever since mistakenly been considered Forastero Cacao, is in fact, together with the Ecuadorian Curaray, the ancestor of the genetic Criollo group. Criollo is very rare and is nowadays mostly cultivated in Venezuela. However there are plants with this genetics found in different geographical areas, and in those cases we notice the BUTTER 52% expression Acriollado, referred to the Palmitic acid 26% cacao of those places, confirming that Stearic acid 34% part of those plants are of the Criollo Oleic acid 38% genetics. Criollo is very sought after Linoleic acid about 2% because of its fresh white or rose coloured cotyledons and the delicacy of its aromatic notes. CARBOHYDRATES 33% 34% Fibres - 1% Simple sugar

PROTEIN 11% POLYPHENOL 3% Flavonols, procyanidins

MINERALS 1% Fe, Mg, K, Cu, P

The names of our chocolate bars are very particular, because they highlight at first sight the importance of the selected cacao and indicate not only the origin of the cacao but its genetics as well. Today the world of cacao is living an out and out revolution and we hope, that with our line of chocolate bars we may make you curios to try to find out how to taste and appreciate at best the food of the gods.


ART OF TASTING Tasting chocolate is an art, a ritual that, codified by experience, involves all senses. It is important to taste chocolate and not to simply eat it. You achieve this by concentrating while tasting chocolate, so that your brain, your memory can identify the various kinds of aromas and flavours. A good chocolate taster is able to individuate many different aromas and flavours while tasting dark chocolate, not because there were different flavours added, but because the cacao itself releases aromas, which our brain connects to the flavours we have already in our archive. For tasting follow this simple hints: Don’t munch, place a small square on your tongue and let it melt in contact with your mid palate. Stay concentrated while the chocolate is melting, you will appreciate the creamy texture and the full-bodied character and enjoy the complex character and balance. Try to individuate flavours and aromas familiar to you, which suit your mnemonic archive, and enjoy a delightful and unique sensorial experience. Don’t store your chocolate in the fridge or in the cupboard unless it’s packaging is tightly sealed. Otherwise you will risk having your bar contaminated with alien aromas or flavours, which are absorbed by the cacao butter, a natural ingredient of the cacao seed.


FRUITY NOTES

DRIED FRUIT

Raspberry Strawberry Fig Cherry Cranberry/Ribes Blueberry Ananas Mango/Coconut Banana Mora Grapefruit pink/yellow Passion Apricot/Peach fruit Tangerine Plum Orange

Pine nuts Pistachio Peanut Cashew Hazelnut Almond Walnut

Lemon

CARAMEL NOTES Molasses/ Toffee Brown sugar Cream/ Sour cream Honey

HERBACEOUS AND VEGETAL NOTES

Cinnamon

Rose/Violet Vanilla Wisteria

TOASTED AND EARTHY NOTES Smoky Wood/Leather Earth Tobacco Cacao

Coffee

Nutmeg

Cardamom

Anise

Jasmine/Peach tree

Olive Eucalyptus/Pine Green tea Erbs/Mint

SPICY NOTES

Pepper Curcuma

FLORAL NOTES

Ginger

FLAWS AND CONTAMINATIONS Paper/Cardboard Mushroom/Mould

Tar Metal

Concrete Plastic/Chemical Smoky

ABSTRACT OF DARK CHOCOLATE FLAVOURS


CATALOGUE CHOCOLATE BARS Italian Speciality: GIANDUJA Fine DARK Chocolate - Single Origin CACAO Arriba Nacional Los Rios & NOCCIOLE Piemonte I.G.P. 72½ Fine RAW WHITE Veg - Cacao SINGLE FARM Ecuador & Mandolat di TORITTO 72½ con Scorze di Arancia Candita & Mandorle di Toritto TRINITARIO VIETNAM - Fine DARK Chocolate 72½ con Pistacchio Siciliano & Fleur de Sel di Bali

Rare Cacao: NACIONAL BLANCO ACRIOLLADO - Fine RAW Chocolate 72½ SINGLE REGION PIURA - PERU TRINITARIO Fine RAW Chocolate 72½ - Kokoa Kamili Organic Cacao SINGLE ORIGIN MBINGU - TANZANIA CURARAY ACRIOLLADO AMAZONICO - Fine RAW Chocolate 72½ SINGLE ORIGIN ARCHIDONA - NAPO - ECUADOR NACIONAL ECUADOR - Fine RAW Chocolate 72½ SINGLE FARM “EL PECHICHAL-GRAN CACAO” GUAYAS - ECUADOR

Special & Limited Edition: ARRIBA NACIONAL ECUADOR - Fine RAW Chocolate 72½ SINGLE ORIGIN VINCES - LOS RIOS - ECUADOR NACIONAL ACRIOLLADO ECUADOR - Fine RAW Chocolate 72½ SINGLE ORIGIN GALERA SAN FRANCISCO - ESMERALDAS - ECUADOR TRINITARIO ACRIOLLADO - Fine RAW Chocolate 72½ CHUNO® Esencia Heirloom Cacao - SINGLE VARIETY NICARAGUA TRINITARIO ACRIOLLADO - Fine RAW Chocolate 72½ NUGU™ SINGLE REGION NUEVA GUINEA - NICARAGUA TRINITARIO ACRIOLLADO - Fine RAW Chocolate 72½ O’PAYO™ Profundo Organic Cacao - SINGLE REGION WASLALA - NICARAGUA


COLLECTION: THE FACES OF THE WORLD This collection is dedicated to all those who work each day to offer us the best fruits of the earth: faces representing places and people often forgotten or underestimated; individuals who contribute to making the world a better place.


Our products are the result of the constant research for the best raw materials to obtain the best results in terms of quality and taste. To ensure both, our professional and private customers, the utmost satisfaction, we want to tell the history of the places where our products come from.


ITALIAN SPECIALITY


GIANDUJA Fine DARK Chocolate Single Origin CACAO Arriba Nacional Los Rios & NOCCIOLE Piemonte I.G.P. 72½ Gianduja Chocolate bar, Extra Dark, 60 g Pack size of 10 bars

CREAMINESS ROASTED HAZELNUT FLORAL NOTES TROPICAL FRUITS 0%

100%

Colour: light brown Bitter notes: low

Cover photo: Lorena Laurenti


COLOMBIA PACIFIC OCEAN

LOS RIOS

ECUADOR

PERU

A journey back through time, to relive the early days of Italian tradition par excellence, in this heavenly combination of Arriba Nacional Cacao, one of the genetic ancestors of Criollo from the Los Rios region of Ecuadorconsidered among the best raw materials in the worldand the best PGI Hazelnut from Piemonte results in this delicious Extra Dark Gianduja. The marked creaminess, the intense characteristic notes of hazelnut masterfully roasted and dark chocolate, with hints of floral notes and exotic fruits, will enchant your palate.


THE ORIGIN OF GIANDUJA Gianduja is a popular mask of Turin originating from the Italian Commedia dell’Arte, and has its place in the Italian carnival tradition, such as other masks like Balanzone of Bologna, Pantalone of Venice and Pulcinella of Napoli, and so on. Its name appears to origin from “Gioann dla doja” – which means “John of the bottle” or from the French “jean Andouille” which means “John sausage”. It first appears at the end of 1700 in the fantasy of the two puppet masters: Ciacchino Bellone of Oja from Racconigi and Giovan Battista Sales from Turin. Gianduja stands for the wit, the happiness and patriotic spirit; it is the incarnation of the rough farmer, of wit tongue and generous heart. Its costume is the classical form of the 17th century costumes, with the jacket in brown cloth, green pants, yellow vest, red socks, the typical cocked hat and a tailed wig. Today you can still see this mask among the people in the Castello Square during the festivity of the patron of Turin. The Gianduiotti - name of the famous chocolate bits and of this type of chocolate, derives from the name of this mask. The recipe was created substituting part of the cacao, which had become extremely expensive – result of the economic blockade imposed on the producers of the colonies by Napoleon - with the less expensive hazelnut (Tonda Gentile) of the Langhe region. The legend says that the typical form of the chocolate bits was created giving a “slap with a spoon” to the fluffy mass, and it was introduced as first wrapped chocolate bit in occasion of the Carnival 1865 – being distributed by that mask. It has been our intention to dedicate our Gianduja Extra Dark bar to this very particular Italian tradition: to relive the early days of the best Italian tradition, tempting to reproduce the original recipe using only Cacao, Hazelnuts and Sugar.


Fine RAW WHITE Veg Cacao SINGLE FARM Ecuador & Mandolat di TORITTO 72½ con Scorze di Arancia Candita & Mandorle di Toritto White Raw Vegan bar, 60 g Pack size of 10 bars

ALCOHOL CITRUS FRUITS NUTS FLORAL NOTES 0%

100%

Colour: ivory Bitter notes: low

Cover photo: Giovanna Gori


COLOMBIA

PACIFIC OCEAN

ECUADOR

GUAYAS

Hacienda El Pechichal PERU

Our White Raw Veg bar is the result of the union of Raw Nacional Cacao Butter, one of the genetic ancestors of Criollo, of the “Hacienda El Pechichal”, Guayas-Ecuador, which keeps intact the “Complejo Nacional” of Ecuadorian cacao, and “Almonds of Toritto”, fruit of the native cultivar “Filippo Cea”, grown, gathered and transformed into an alternative to milk in a pristine and protected environment: the Alta Murgia National Park. Perfect combination of a pleasing initial sensation of alcohol with floral and nut notes, which re- evoke together with the Sicilian candied orange peel and the best Toritto almonds the typical sweet specialities of Southern Italy.


TRINITARIO VIETNAM Fine DARK Chocolate 72½ con Pistacchio & Fleur de Sel di Bali Dark Chocolate bar, 60 g Pack size of 10 bars

PISTACHIOS SALT COFFEE CREAM AROMATIC WOODS LIQUORICE HONEY SPICES TOBACCO 0%

100%

Colour: dark brown Bitter notes: low

Cover photo: Paolo Giocoso


CHINA

VIETNAM LAOS

G TOULF NK O IN F

MYANMAR (BURMA)

THAILAND

CAMBODIA GULF OF THAILAND

SOUTH CHINA SEA

Chocolate created by combining the select cacao of Vietnam, the best Pistachios from Sicily and precious fleur de sel from Bali. The Vietnamese cacao is making its way in the world of raw materials thanks to its powerful and peculiar sensorial profile, and Vietnam is now considered among the most interesting producers of cacao throughout the world. The flavour of pistachio and salt combines with initial notes of roasted coffee, cream and aromatic wood, hints of liquorice, honey and spices and a finale of tobacco.


RARE CACAO


NACIONAL BLANCO ACRIOLLADO Fine RAW Chocolate 72½ SINGLE REGION PIURA - PERU Dark Raw Chocolate bar, 60 g Pack size of 10 bars

CREAM HONEY CITRUS FRUITS FRUTTA TROPICALE MOLASSES FLORAL NOTES NUTS 0%

100%

Colour: dark brown Bitter notes: low

Cover photo: Elena Ticozzi Valerio


ECUADOR

COLOMBIA

PIURA BRAZIL

PERU PACIFIC OCEAN

BOLIVIA

Single origin Peru chocolate, containing a very high percentage of albino cacao beans, which are among the rarest in the world. It is a precious cacao of National genetic, from which also Criollo derives, whose cloudy beans are given by the lack of anthocyanins, responsible for the typical purple colour of the raw cotyledons. Wonderful creaminess with notes of honey, citrus, exotic fruits and molasses and a lingering finale with a hint of floral notes and nuts. A delicious taste of cream accompanies the entire tasting journey.


TRINITARIO Fine RAW Chocolate 72½ Kokoa Kamili Organic Cacao SINGLE ORIGIN MBINGU - TANZANIA Dark Raw Chocolate bar, 60 g Pack size of 10 bars

CITRUS FRUITS TAMARIND PASSION FRUIT RED FRUITS MOLASSES CREAM FLORAL NOTES LEMONGRASS LEMON BALM NUTS 0%

100%

Colour: brown Bitter notes: low

Cover photo: Elena Ticozzi Valerio


UGANDA

KENYA

RUANDA BURUNDI

TANZANIA R.D. CONGO

MBINGU ZAMBIA

Chocolate, created with organic Tanzanian Trinitario Cacao from Mbingu (Kiswahili for Heaven) in the Kilombero Valley, on the edges of the beautiful Udzungwa Mountains National Park. A rural area where Kokoa Kamili works with more than 2000 families of farmers, for whom the small cacao plots are the main source of income. The chocolate is particularly intense with notes of citrus and tamarind, passion fruit, red fruits and molasses, cream, flowers, lemongrass, lemon balm and final nuts.


CURARAY ACRIOLLADO AMAZONICO Fine RAW Chocolate 72½ SINGLE ORIGIN ARCHIDONA - NAPO - ECUADOR Dark Raw Chocolate bar, 60 g Pack size of 10 bars

CHERRY TAGGIASCA OLIVE CUSTARD SPICES CITRUS FRUITS FLORAL NOTES RED FRUITS 0%

100%

Colour: dark brown Bitter notes: medium

Cover photo: Gianluca Balocco (2015)


COLOMBIA PACIFIC OCEAN

NAPO

ARCHIDONA ECUADOR PERU

Single origin chocolate created with Curaray Acriollado Amazonico Cacao one of the genetic ancestors of Criollo, an aromatic cacao from Archidona in the Napo region of the Ecuadorian Amazon forest. It comes from ancient trees, which grow in the “Chacras� of some native tribes. The highly diversified flora of the area enriches the aromatic quality of this cacao. Intense notes of Cherry liqueurs, spices, cream, Taggiasca olive and citrus peel, give the chocolate its marked roundness and a delicate floral finale create a pleasing harmony on the palate.


NACIONAL ECUADOR Fine RAW Chocolate 72½ - SINGLE FARM “EL PECHICHAL-GRAN CACAO” GUAYAS - ECUADOR Dark Raw Chocolate bar, 60 g Pack size of 10 bars

CREAMINESS CREAM BLACK TREACLE COFFEE ROASTED NUTS WALNUT BITTER ALMOND PLANTAIN 0%

100%

Colour: light brown Bitter notes: low

Cover photo: Piedad Margarita Rivera


COLOMBIA

PACIFIC OCEAN

ECUADOR

GUAYAS

Hacienda El Pechichal PERU

Single plantation chocolate created with Nacional Cacao. Nacional is one of the 10 genetic clusters discovered by J.C.Motamayor, and one of the genetic ancestors of Criollo. Cacao of the “Hacienda El Pechichal”, in the Tuayas region of Ecuador, which is keeping intact the “Complejo Nacional” that survived the collapse of Gran Cacao: known as the golden age of cacaotera. The entire process of transforming the beans takes place inside the Hacienda in order to guarantee the quality and traceability of the product. A particularly creamy chocolate with intense cream and black treacle notes, followed by aromatic coffee hint, toasted nuts, especially walnut and bitter almond and plantain.


Foto: Elena Ticozzi Valerio


SPECIAL & LIMITED EDITION


ARRIBA NACIONAL ECUADOR Fine RAW Chocolate 72½ SINGLE ORIGIN VINCES - LOS RIOS - ECUADOR Dark Raw Chocolate bar, 60 g Pack size of 10 bars

CREAMINESS FLORAL NOTES TROPICAL FRUITS ROASTED NUTS BALSAMIC NOTES 0%

100%

Colour: brown Bitter notes: low

Cover photo: Elena Ticozzi Valerio


COLOMBIA PACIFIC OCEAN

LOS RIOS

ECUADOR

VINCES

PERU

Single origin chocolate created with Arriba Nacional Cacao. Nacional is one of the 10 genetic clusters discovered by J. C. Motamayor, and one of the genetic ancestors of Criollo. The Cacao of the Vinces area in the Los Rios region of Ecuador is considered one of the best raw materials in the world. Only the regions of Los Rios and ManabĂ­ preserve the genetic heritage of the real Arriba Nacional fine aroma cacao, which has been seeked for, ever since the ancient times. Marked creaminess, which intensifies the characteristic notes of the Ecuador cacao in this chocolate, which has intense floral aromas, light fruity acidity, delicate hints of tropical fruit and roasted nuances and a finale of balsamic freshness which lingers on the palate.


NACIONAL ACRIOLLADO ECUADOR Fine RAW Chocolate 72½ - SINGLE ORIGIN GALERA SAN FRANCISCO - ESMERALDAS - ECUADOR Dark Raw Chocolate bar, 60 g Pack size of 10 bars

HONEY MOLASSES TROPICAL FRUITS FLORAL NOTES CREAM CITRUS FRUITS 0%

100%

Colour: brown Bitter notes: low

Cover photo: Paolo Giocoso


PACIFIC OCEAN

COLOMBIA

ESMERALDAS

ECUADOR

PERU

Single origin chocolate created with Cacao Nacional Acriollado di Galera San Francisco, in the Esmeraldas region of Ecuador. Nacional is one of the 10 genetic clusters discovered by J. C. Motamayor, and one of the genetic ancestors of Criollo. This area is rich in plants of Cacao Nacional Acriollado, result of hybridisation between Nacional Cacao plants and Cacao plants of the ancient Criollo genetic; the cacao of is reminiscent of the typical delicate flavour of albino cacao. A Nacional cacao, which as proof of the so-called “Complejo Nacional� of Ecuador, has evolved during the last centuries in the various regions developing different characteristic organoleptic notes. A particularly sweet and harmonious chocolate with notes of honey and molasses, ripe tropical fruit and floral notes. A finale with hints of cream and delicate citrus, which enfolds the palate.


TRINITARIO ACRIOLLADO Fine RAW Chocolate 72½ CHUNO® Esencia Heirloom Cacao SINGLE VARIETY NICARAGUA Dark Raw Chocolate bar, 60 g Pack size of 10 bars

CREAMINESS HAZELNUT FLORAL NOTES AROMATIC WOOD TAGGIASCA OLIVE 0%

100%

Colour: light brown Bitter notes: medium

Cover photo: Paolo Giocoso


HONDURAS

NICARAGUA

NORTH PACIFIC OCEAN

COSTA RICA

Chocolate created with Cacao CHUNO® Esencia, which grows in the remote selvas in the upland plains of northern Nicaragua. During the selection of the enormous genetic treasure of the cacao in Nicaragua, ancient varieties of Cacao Trinitario-Acriollado, had been identified among which stands out the CHUNO® Esencia Heirloom. The Cacao varieties defined as Heirloom are extremely rare and they are proper treasures which testify their native essence, there originality. The CHUNO® Esencia is one of these “diamonds”, as defined by the HCP itself: cacao trees the seeds of which have an unique combination for its historical, cultural, botanical and geographical value and most of all for its flavour. Wonderful creaminess with delicate notes of hazelnut, cream and floral notes, a finale with a hint of aromatic wood and the pleasing bitterness of taggiasca olive.


TRINITARIO ACRIOLLADO Fine RAW Chocolate 72½ NUGU™ SINGLE REGION NUEVA GUINEA - NICARAGUA Dark Raw Chocolate bar, 60 g Pack size of 10 bars

UNROASTED HAZELNUT CURRENT CHERRY HONEY RUM CREAM SPICES 0%

100%

Colour: brown Bitter notes: medium

Cover photo: Paolo Giocoso


HONDURAS

NICARAGUA

NUEVA GUINEA NORTH PACIFIC OCEAN

COSTA RICA

During the process of acknowledgement of the various genetics of the best cacaos of Nicaragua, six varieties of Cacao Trinitario Acriollado had been selected, among which the NUGU™, which stands for the highest quality standards with a complete tracing and sustainability of the product. NUGU™, which is originating in the southern Caribbean region, is now grown by micro-producers in Nicaragua. The local farmers are reinforced by a project that invests in their training to obtain cacao of highest quality, in order to promote the developing of the involved communities and to allow them to benefit directly from the chain of value of cacao. Particularly creamy with intense notes of unroasted hazelnuts, currants, cherry and honey, a light perception of Rum and a lingering finale with a hint of cream and delicate spices.


TRINITARIO ACRIOLLADO Fine RAW Chocolate 72½ O’PAYO™ Profundo Organic Cacao SINGLE REGION WASLALA - NICARAGUA Dark Raw Chocolate bar, 60 g Pack size of 10 bars

CREAMINESS CANDIES CITRUS BITTER ALMOND TROPICAL FRUIT FLORAL NOTES 0%

100%

Colour: brown Bitter notes: medium

Cover photo: Manuela Fratoni


HONDURAS

WASLALA NICARAGUA

NUEVA GUINEA NORTH PACIFIC OCEAN

COSTA RICA

During the process of acknowledgement of the various genetics of the best cacaos of Nicaragua six varieties of Cacao Trinitario Acriollado had been selected, among which the O’PAYO™, which stands for the highest quality standards with a complete traceability and sustainability of the product. O’PAYO™ Profundo is an organic certified Cacao of Waslala, the mountainous area in northern Nicaragua which is home to the Bosawàs Natural Reserve, the largest in Central America and since 1997 a UNESCO Biosphere Reserve. Intense creaminess and natural sweetness with notes of candied citrus, almond pleasing bitterness and a lingering finale with a hint of tropical fruits and flowers.


IL PACKAGING


In 2018 the collection “I Volti del Mondo” (The Faces of the World) of Aruntam has won a price for BEST CHOCOLATE PACKAGING, at the twenty-third edition of the BRAND IDENTITY GRANDPRIX in Milan, which identifies the best project of brand identity and strategic design under a structural profile of visual communication.


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S E N S O R Y C H O C O L AT E Aruntam is the spirit of courage, the same spirit which has inspired us to create our collection of craft chocolate bean to bar combining native ingredients, selected throughout the world with the acknowledged mastery and taste of Made in Italy.


Un Mondo Fragrante! JOYFLOR srl

Via Varese, 8 20098 San Giuliano Milanese - Italia info@joyflor.eu - Tel. 02-98284162

WWW.JOYFLOR.IT

WWW.ARUNTAMCHOCOLATE.COM

Aruntam Sensory Chocolate - English Catalogue  

Aruntam Sensory Chocolate - English Catalogue

Aruntam Sensory Chocolate - English Catalogue  

Aruntam Sensory Chocolate - English Catalogue

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