Chocolate BALI 81%

This intense chocolate begins with a powerful smell of cocoa with a touch of citrus, carcadet, ripe fruit and a very long and persistent finish.

The cocoa is roasted the minimum and is shelled for 68 hours to obtain a balanced chocolate.

Ivan Pascual creates Origen Bean to Bar from his experience in pastry and chocolate, endorsed by international and national awards.

He seeks to return to work in cocoa, the original trade that has been lost and is now being recovered through the bean to bar.

His collection includes ball to bar, that is, high-quality patisserie chips with bean to bar toppings, a highly personal quality proposal.