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.
Mark Gerrits travelled the world until he fell in love with the Amazon. He ended up working in cacao communities in Ecuador and discovered the wonder of making chocolate. The idea of ÓBOLO was born and in 2013 Mark made his first batch of chocolate. Two years later the factory opened, still the only one in Chile. Spare a thought for South America right now. Now in lock-down, the team is avoiding public transport and their head chocolate maker is enduring an uphill 1 hour bike ride to work (he has a shower before starting) - at least it’d be fun getting home! See more