This incredible combination, not recommended for children and people sensitive to this type of food, is one of the favorites in the world.
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Brands
This Venezuelan chocolate house produces its various chocolate bars with cocoa grown in the Carabobo state, from Patanemo to Canoabo.
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This Italian chocolatier grows its own Creole cocoa, of the Guasare variety, in our country to make its fine dark chocolate bars at its factory in None, near Turin.
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This is one of the rarest and most delicious combinations. Its main producers are Spanish artisan chocolate shops, although in Venezuela a brand carries this flavor.
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This French chocolatier makes its famous bars bean to bar and chocolate mousses with cocoa beans produced in Río Caribe, Chuao, Guasare and Porcelana.
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This Venezuelan chocolate shop offers a line of chocolates with fillings that transport you to various states of the country, from the Venezuelan Amazon with the spicy Katara, to Miranda with the sweet citrus tangerine that abounds in the Araira crops.
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This delicious chocolate filled with all the flavors you can imagine was first introduced in Brussels at the beginning of the XNUMXth century by a Belgian chocolatier, the grandson of a famous pharmacist from the mid-XNUMXth century who put chocolate on medicines so they would have better flavor. taste.
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The rise in the price of cocoa after the war in Europe created difficulties for many confectioners and chocolatiers to acquire.
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This recipe was created in 1830 by the Swiss chocolatier Charles-Amédée Kohler in his chocolate factory in Lausanne.
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This dark chocolate bar called Venezuela is made with 75% Trinitario cocoa from the Barlovento area, whose powerful aroma of toasted butter and the bittersweet taste of licorice make it unique.
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