If you add a good oil to a good chocolate, the tasting is a luxury.
It is the memory of the bread with oil, chocolate and salt that we put in the oven to melt. Classic snacks raised to the max.
In this case, Kaitxo incorporates into a chocolate made with excellent cocoa from Manabí, Ecuador, a family signature oil from the house SOLOACEITE, early picual variety.
The final result is silky and elegant with the fruity touch of Jaén oil.
Kaitxo imports small batches of cocoa to its workshop in Balmaseda, selected at origin for its aromatic characteristics and the way in which the cocoa beans have been grown and processed.
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