Chocolate and Coffee Trio - a Chocolatia/Sacred Grounds Limited Edition collaboration

We love a collaboration and this one is one of our favourites.  Working with Chloe at Chocolatia, we have produced a trio of chocolate slabs, pairing three incredible chocolates with three equally delicious coffees.  Our aim is to create a luxurious tasting experience where coffee and chocolate enthusiasts can enjoy the diverse flavours of each different bar. 

In this bundle you'll find three single origin dark chocolates that have been selected to pair with the flavour notes of three outstanding coffees. Basic details can be found below with more detailed notes being included with the bars:

• 72% Venezuelan chocolate "Araguani" paired with Costa Rica, Elieth Valverde 

This bar holds notes of warming sweet spices from the chocolate and the coffee has deep cocoa and nectarine notes. The pair make a well rounded and balanced dark chocolate bar, one that we agree is a total comfort bar!

• 64% Madagascan chocolate "Manjari" paired with El Salvador, Los Angeles

Manjari 64% dark chocolate plays with the acidic and fruity flavours in both the coffee beans and the chocolate. The chocolate has an acidic, sharp bouquet which marries perfectly with the cherry notes in the coffee. 

• 55% Double fermented Brazilian chocolate "Itakuja" paired with Ethiopia, Duwancho

This flavour combination blew us away! It is, as Chloe says, our most dynamic and playful pairing of the trio. The passion fruit flavour coming through the chocolate makes it taste delicately light and fruity: it works incredibly well with the Ethiopian natural coffee with it's floral and peachy notes. 

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All bars are suitable for dairy free & vegans

72% Venezuelan chocolate "Araguani" paired with Costa Rican coffee "Elieth Valverde"

Dark Chocolate (72% Cocoa minimum, Pure Cocoa Butter) Cocoa Beans from Venezuela, Cocoa Butter, Brown Sugar, Emulsifier (Sunflower Lecithin), Vanilla, Coffee Beans from Elieth Valverde, Costa Rica.

64% Madagascan chocolate "Manjari" paired with El Salvador coffee "Los Angeles"

Dark Chocolate (64% Cocoa minimum, Pure Cocoa Butter) Cocoa Beans from Madagascar, Cocoa Butter, Sugar, Emulsifier (Sunflower Lecithin), Vanilla, Coffee Beans from Los Angeles, El Salvador.

55% Double fermented Brazilian chocolate "Itakuja" paired with the naturally processed Ethiopian coffee "Duwancho"

Dark Chocolate (55% Cocoa minimum, Pure Cocoa Butter) Cocoa Beans from Brazil, Cocoa Butter, Sugar, Emulsifier (Sunflower Lecithin), Vanilla, Coffee Beans from Duwancho, Ethiopia.

 Storage 

Your chocolates should be stored about 15-18 degrees, about room temperature, out of direct sunlight -preferably in a cupboard or cool dark place.

 *PLEASE DO NOT STORE IN FRIDGE*

 Weight - 50g per bar

 Shelf life - 3 months

All bars are suitable for Vegans

Orders will be shipped when we ship our coffee orders which is after our Wednesday roast.