Sierra Sagrada - Sierra Nevada 100%

International Chocolate Awards Winner 2023 - Silver - World's Best Plain Single-origin Dark Chocolate.

Presenting with immense delight is our latest addition to the Sierra Sagrada creations collection: a brand-new 100% cocoa sugar-free dark chocolate bar which was named one of the best chocolates in the world 2023 by the International Chocolate Awards.

The cocoa in this exquisite bar is sourced from beans cultivated by resilient farmers who have endured the hardships of the armed conflict. These beans come from Quebrada Valencia and María, and the farmers are part of the Forest Guard association, dedicated to the restoration of the land with native trees in the foothills of the Sierra Nevada Santa Marta, known as the Heart of the World.

This chocolate bar is a tribute to the sheer nobility of the cocoa bean, emphasizing the pure essence of its flavor and aroma. Crafted for the discerning palate, it boasts a remarkable consistency, a robust body, and a refreshing brightness characterized by floral and fruity notes. It reveals subtle undertones of wine, liquor, wood, and nuts, complemented by a delicate touch of acidity.

It's essential to note that this product consists of just one ingredient: cocoa. It's entirely free of added sugars, which unlocks numerous health benefits.

We extend a warm invitation to weave more quality cocoa into your daily routine, making it an integral part of your diet and, why not, your most cherished moments and celebrations

Cocoa mass.

Keep in a cool, dry place, away from direct light and strong odors. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.