Mission Chocolate is a bean-to-bar chocolate maker based in São Paulo, Brazil. Arcelia Gallardo, the founder/maker is an award-winning chocolatier, who has taken strides to expand the bean-to-bar movement in Brazil and across Latin America. She cultivates relationships with cocoa farmers, chocolate makers, and chocolatiers, to teach indigenous women how to produce chocolate. She's worked with Zapotec women in the Mexican state of Oaxaca, Mayan women in Guatemala and Belize, and Ngäbe women in Panama. Through collaboration with the Brazil Biomes Project, her main objective is to bring typical Brazilian flavors to the world.
Dark chocolate sprinkled with candied cupuaçu fruit. Theobroma cupuaçu (pronounced cupuassu) is a cousin to cacao. It is floral, fragrant, and bright. In Brazil, the pulp is used as an ingredient in desserts, candies, drinks, and ice creams. Mostly used near the areas where it grows in the Amazon and Atlantic Rainforest.
This bar is part of our BRAZIL BIOMES PROJECT which highlights ingredients that have these qualities:
Ingredients: organic cacao, cupuaçu fruit, organic sugar, cocoa butter.
Awards: International Chocolate Awards Americas (2018) – Silver International Chocolate Awards World (2018)– Gold Gluten-free. Soy Free. Dairy-Free.
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