A bit about our sweet beginnings and where our chocolate journey is taking us.
The cake that started it all
Thus, we started a cake shop selling one cake - a simple dark chocolate cake between layers of dark chocolate fudge. Not just mouthfuls of mousse or cream. Not overly sweet but something you would find yourself craving for regularly and never tire of.
Today, the Original All Chocolate Cake is still our favourite cake although we have created hundreds of recipes of new and delicious cakes.
When properly fermented, Nacional cacao from Manabí tends to be well-balanced with moderate acidity and tannic structure, famously aromatic, with a highly complex range of flavor notes across the floral-fruit spectrum, often with grassy and nutty notes, among other accompanying characteristics.
