The white chocolate made with organic cacao butter is combined with the exotic and aromatic Patagonia Murta berry. Considered a super food, the berries are also know as “Chilean guava” they grow on a shrub native to Patagonia. Traditionally used to make jams it works perfectly with the cacao butter to create something special. This bar is lightly dusted with tart raspberry to create a sweet and refreshing treat.
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