This trio of chocolates gives the perfect opportunity to see how different percentages of cocoa effect flavour. There is, of course, an increase in bitterness, but as the balance between sugar and cocoa changes so do the flavour notes that dominate. Enjoy comparing and contrasting!
In April 1954, Francesc Agrás started making chocolate in a small workshop in the neighbourhood of Les Corts in Barcelona. The master chocolatier took inspiration from the best patisseries and confectioneries around Europe and opened his now renowned chocolate factory.
His dream was, and still is, to bring the best organic cocoa from Ghana, Congo and Guayaquil to Spain and turning it into the best chocolate. See more
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