Description
The exotic flavor that is typical of the cacao originated in the southern part of the State of Bahia, where Baianí’s origin Vale Potumuju is located, is considered a true Brazilian flavor. So, they decided to enhance it even more by adding it to a worldwide famous Brazilian recipe, the Caipirinha.
To manufacture this bar requires time, 3 different processes and a lot of labor, but in the end it is so worth it! The cacao nibs, used as the base for our chocolate, is infused in Cachaça for at least 30 days. After that they grind, conch and mold the chocolate bars that get on their backs a sprinkle of caramelized sugar and dehydrated lime zests that were also quickly infused in Cachaça.
To keep with their Baianí style and standard of excellence, they chose one of the best cachaças from famous Da Tulha Destillers. This one, aged in Jequitibá wood barrels, brings out the complexities and aromas of this Brazilian spirit. The harmonious result of this charming recipe is precious and delicious!
