La production de sel dans la ville de Cáhuil a commencé il y a au moins 500 ans et les méthodes de récolte des eaux froides du courant de Humboldt n'ont guère changé depuis l'époque précolombienne. Aujourd'hui, une vingtaine de personnes travaillent dans les salines, ayant hérité du métier de leurs pères et grands-pères, produisant toujours le sel à 100 % à la main, grâce à un travail manuel laborieux. En 2011, ces travailleurs ont été déclarés Trésors humains vivants par l'UNESCO, pour leur contribution au patrimoine culturel immatériel du Chili. Le sel de mer de Cáhuil a également reçu son propre label d'appellation d'origine (DO) du gouvernement chilien. Mais cette barre fait sans doute plus que mettre en valeur le Pérou - les qualités lumineuses, distinctives et rassasiantes du cacao Pangoa sont ce qui ressort vraiment, avec des saveurs de cerise séchée, de figue, de feuille de laurier, de malt et de caramel en plus de ces savoureux flocons de sel de mer.
Óbolo Cáhuil Sal De Mar 70%
Origine du cacao : Pérou
Pays producteur : Chili
Poids : 80g
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Óbolo Cáhuil Sal De Mar 70%
When Mark left for Chile in 2003, he had no idea his three-month vacation would turn into a decade-plus-long adventure exploring Latin America, including three years working in the jungles of Ecuador and ten years with The Nature Conservancy in Chile. Recognizing the absence of authentic, high-quality chocolate production in Chile and the significant carbon footprint of importing foreign brands, Mark embarked on a personal challenge. Drawing on his background in social and environmental ethics, he committed to sourcing beans directly from a cooperative that grows its cocoa in harmony with the Amazon rainforest's biodiversity. Additionally, he designed packaging that is entirely compostable and recyclable. Mark further expressed his love for his adopted country by celebrating its unique and traditional ingredients with a dedicated line of inclusion bars called "Flavors of Chile."
Achetez plus ÓboloJunín is a department in central Peru, nestled between the Andes Mountains and the Amazon Rainforest. In its western border the mountains are steep and snowy. Towards the east, the landscape shifts to jungle valleys and deep narrow gorges, while high altitude plateaus and mist forests. While parts of Junín experience a typically tropical climate, temperatures here are significantly cooler on average than the rest of the country, with rain occurring statistically more than once every two days. Junín's mountain valleys are rich in minerals but they are also well-suited to the cultivation of crops such as potatoes and corn. Jenín is also home to CAC Pangoa, a prominent coffee and cacao co-op with over 700 contributing members.