Dark Chocolate 60%

Sugar-free chocolate with 60% cocoa

Sugar free chocolate

The Otto Chocolates Dark Chocolate Without Sugar line, with a percentage of aromatic Peruvian cocoa of 60%, is created to satisfy and oversee a wide range of audiences who, even in the presence of personalized dietary, nutritional or health regimes, do not want to give up pleasure. and to the relief of a taste of intense, healthy, good chocolate at the right price.

Cane sugar is replaced, in the recipe, by maltitol, a sweetener of vegetable origin, with nutritional and dietary characteristics more "light" than sugar and therefore compatible with particular dietary or philosophical regimes.

This, of course, without penalizing the taste and aroma of the product which, on the contrary, maintains an extraordinary organoleptic profile, at the right price.

A low-calorie product of extraordinary sensory and taste breadth.

TASTING NOTES

Intense, mellow and very pleasant aroma with notes of tea and licorice, long and dry, bitter and persistent: truly a piece for ninety!

Color: coffee of the Arabica variety, lightly toasted.

Anyone who cannot abuse sugar can enjoy it anyway.

Social Chocolate

When it comes to ethics, widespread sociability, cooperation and sharing, we cannot help but remember what one of the leaders of the Acopagro cooperative on the occasion of one of our first trips to the plantation, when the project was still being defined although the guidelines were now drawn up.

"You see .." he told us "until a few years ago most of these lands were grown on coca… .And the farmers didn't have much choice "..."or you grew coca and you were repaid with the price set by the gang manager or you couldn't cultivate anything".

At a very high price and with sacrifices and fears unimaginable from the outside, the crops have been converted, also because fine cocoa always gets a fair and profitable price; the interlocutors are no longer gangsters, but agronomists and companies, the agreed price is paid in advance and part of the margins obtained from the product, finished chocolate, is reinvested in the places of origin of the raw material, in schooling and small healthcare projects and of little progress.