Rio Napo

The secret of this unique chocolate pleasure is the Cacao Nacional from the rainforests of Ecuador with its incomparably intense aroma and fruity taste. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.

Rio Napo Grand Cru Forest Chocolate enchants with a fine note of delicately melted caramel, the freshness of creamy whole milk and a mildly spicy hint of forest honey. From a small cooperative of Kichwa Indians and a Swiss chocolatier. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.

Rio Napo Grand Cru Forest Chocolate enchants with a fine note of gently melted caramel, the freshness of creamy whole milk and a mildly spicy hint of forest honey. From a small cooperative of Kichwa Indians and a Swiss chocolatier. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.

Rio Napo Grand Cru Forest Chocolate holds the fruitiness of sun-ripened plums, a hint of coffee & vanilla meets a fine pepper note. From a small cooperative of Kichwa Indians and a Swiss chocolatier. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.

Rio Napo Grand Cru Forest Chocolate holds the fruitiness of sun-ripened plums, a hint of coffee & vanilla meets a fine pepper note. From a small cooperative of Kichwa Indians and a Swiss chocolatier. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.

Dark chocolate drops made from fine Cacao Nacional to melt in hot milk. The special recipe with extra cocoa and the traditional processing make this drinking chocolate an incomparably intense and special pleasure. East of the Andes, on the edge of the Amazon basin, Kichwa Indians still grow their Cacao Nacional in small gardens in the rainforest, as they have done for generations. More than 2000 farming families of the Kallari cooperative harvest the uniquely aromatic fruits in their forest gardens, called chacras, and carefully prepare the cocoa.The precious Cacao Nacional is carefully roasted in the Felchlin chocolate factory, then processed together with the purest ingredients and conched for two days. This is how long it takes to perfect the unique aroma and delicate melting of the Rio Napo Grand Cru chocolate.