ÓBOLO Obsession

This two-ingredient chocolate is made with organic cacao beans sourced directly from a small cooperative of farmers in Pangoa, Perú. This chocolate is bright and fruity with a strong chocolatey backbone. Flavour profile is tropical fruits and juicy cherries dusted with a touch of cinnamon. The aftertaste is very long and pleasant.

This rich, creamy dark milk chocolate is loaded with fruity and caramel notes. At times, it feels like you are eating bunch of fresh blueberries covered in homemade dulce de leche. It’s made with cacao beans from the Pangoa Cooperative in Peru together with powdered whole milk sourced from the COLUN Dairy Coop in Southern Chile.

"We take our award-winning 70% Cacao chocolate bar and add a touch of Sal de Cáhuil. Chocolate is made from just two ingredients: organic cocoa beans, unrefined and organic cane sugar. On it we sprinkle a little sea salt that we buy directly from the artisan producers of the Cáhuil salt flats, Chile's national heritage. This world-class white salt accentuates the natural fruity notes of the cocoa beans."

"We take our award-winning 70% Cacao chocolate bar and add a touch of Sal de Cáhuil. Chocolate is made from just two ingredients: organic cocoa beans, unrefined and organic cane sugar. On it we sprinkle a little sea salt that we buy directly from the artisan producers of the Cáhuil salt flats, Chile's national heritage. This world-class white salt accentuates the natural fruity notes of the cocoa beans."

"We combine all the quality of our organic cacao from Pangoa, Peru, with the warm naturally smoked chili pepper. We are fascinated by the flavour experience of this chocolate. A touch of sweet, a brief spicy sensation and a smoky note to finish. A complete experience of flavours in just one chocolate bar!"

AWARD: BRONZE MEDAL - 2020 ACADEMY OF CHOCOLATE AWARDS LONDON.

"We take our traditional 51% cocoa Dark Milk chocolate and infuse it with an aromatic herb from the north of Chile, known as Rica Rica; it couldn't have a more apt name. Endemic to the Atacama desert, this plant has a delicate and exotic aroma and flavour. It comes to us through Patricia Pérez, a collector from the indigenous community of Toconao, thanks to whom we can enjoy the minty flavours and fresh rosemary that characterize Rica Rica, and all the ancestral wisdom around this herb. "

This bar is past it’s best before date (19/AUG/2022) – it will still be great to enjoy but could start to loose it’s temper

"A real white chocolate! This is something unique in Chile: we use cocoa butter obtained from pressing organic cocoa beans from the Pangoa cooperative in Peru, which maintains many of the floral and fruity notes of cocoa. The result is a complex and flavourful white chocolate. "

AWARDS: Bronze Medal (2019) at the Academy of Chocolate Awards in London.

This bar is past it’s best before date (24/AUG/2022) – it will still be great to enjoy but could start to loose it’s temper

"Is it a cake? No, it is not a cake, but it does maintain its traditional flavors. If there is a dessert that Chileans love, it is the tres leches dessert, that is why we pay tribute to it by incorporating a caramel, creamy and tasty new flavor to our line of endemic flavors of Chile. A classic Chilean dessert in a chocolate bar! With 38% cocoa and white chocolate, this flavor will undoubtedly be a tabletop favorite for everyone who enjoys a sweet touch after meals where its caramel and toffee flavors and a unique golden color stand out."

AWARDS: Bronze Medal (2020) at the Academy of Chocolate Awards in London.

"Imagine a delicious cup of hot chocolate spiced with cinnamon, cardamom, cloves and ginger. Delicious, isn't it? Well now you have all of that in a candy bar. This bar is very aromatic and its flavour is unforgettable."

Award: Bronze Medal (2019) at the Academy of Chocolate Awards in London.