By chance, Marc stumbled upon a unique cocoa plantation where only a single variety of cocoa was cultivated. Intrigued, he decided to create a separate batch of chocolate using only the beans from this extraordinary cocoa.
The result of the first trial batch was astounding—a remarkable chocolate with a distinct and sour flavor, showcasing the characteristic tropical fruit notes, accompanied by a warm cinnamon aroma in the lingering aftertaste. With the limited quantity of beans and the annual yield being dependent on weather conditions, Marc joyfully likened this creation to a precious gem, thus naming it the Black Pearl due to its dark chocolate nature.
Hence, the name "Black Pearl of The Mekong" emerged as a tribute to this exceptional chocolate, symbolizing its richness and connection to the Mekong region.
Storage: The product should be kept in a cool, dry place with a temperature ranging from 10-24°C (in a room with air conditioning or a refrigerated compartment). Expiration date: 2 years from the date of manufacture.
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