Deep In the cacao growing area south of Lake Maracaibo in Venezuela lies Estación Chama. Chama is a center dedicated to preserving the rare and mighty Porcelana cacao bean of this region. Here as part of a Venezuelan cacao research program, a hybridized Porcelana/Ocumare was created named Criollo Santa Barbara.
Luckily a very small amount was released for export making its way to our factory. The cut test reveals a high percentage of ivory coloured beans. The finished chocolate– light coloured, round and delicate, with a lingering, herbaceous finish. Very limited edition.
We don’t think that there's a need to advertise this brand a lot. This small-batch chocolate maker from Toronto is very well-known among chocolate lovers and we were bombarded with numerous requests to add them to our chocolate collection. Soma was consistently collecting International Chocolate Awards including Dark Chocolate Gold for its Guasare bar in 2018.