Dark Chocolate Bar 68% – Single-Origin Tropical Desert, Piura, 50g
5674 El Camino Real
STE H
Carlsbad CA 92008
United States
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White cacao from one of the world's few tropical deserts.
- Hints of molasses
- Notes of tropical fruits
- Bright and sunny
Piura Blanco is a naturally white-beaned cacao that survives on the western slopes of the Andes only because farming families irrigate it through the dry months. Those two climates — desert sun and tropical rain — are in the bar: a soft molasses sweetness, tropical fruit, and a bright, sunny finish with very little of the bitterness people expect from dark chocolate.
Who it's for
- Best for The friendliest of the single-origin bars — a great first craft-chocolate bar, and the one fruit-lovers reach for again.
- Intensity Medium. Bright acidity and fruit rather than deep roast; naturally low in bitterness.
- Sweetness Moderate — 6 g of coconut sugar per 20 g serving.
- Pairs with Fresh mango or passion fruit, a light-roast coffee, sparkling wine.
What's in the bar
Cacao
68%
Ingredients
Cacao, coconut sugar, cacao butter
Net weight
50 g (1.8 oz) · 2.5 servings
Origin
Tropical Desert — Piura, Peru
Cacao type
Native cacao · Piura Blanco, rare white cacao
Diet
Vegan · Dairy-free · Soy-free · No lecithin
| Per 20 g serving · 2.5 servings per bar | Amount |
|---|---|
| Calories | 120 |
| Total fat | 8g |
| Saturated fat | 4.5g |
| Trans fat | 0g |
| Cholesterol | 0mg |
| Sodium | 10mg |
| Total carbohydrate | 10g |
| Dietary fiber | 0g |
| Total sugars | 6g |
| Includes added sugars | 6g |
| Protein | 2g |
| Iron | 0.4mg |
Percent daily values are on the pack. Contents may melt — avoid direct sunlight and heat above 80 °F.
Tropical Desert, Piura, Peru
Made with native white Piura Blanco beans sourced from the highlands of Peru's Sechura desert, on the western slopes of the Andes.
On the western slopes of the Andes lies Piura, one of the world's few tropical deserts. Here rare white cacao survives through careful human care — irrigation during dry months and pruning during the wet season. The beans carry both climates within them: a soft sweetness with tropical fruit tones, refined by the rhythm of desert sun and tropical rain.
Altitude
~760 ft (230 m) above sea level
Climate
Desert sun with seasonal tropical rain; irrigated in dry months
Grown by
Smallholder families in the Piura highlands
Also from this origin
The Amazon was never untouched wilderness. It was never conquered, either. For over ten thousand years, people lived in partnership with the land — tending fields, following rivers, and carving what they learned into stone — long before the Olmec, the Maya, the Aztec, or the Inca. Archaeologists call this record Paleoamazonia.
We designed this mould to tell that story: the grid is a field, the winding lines are the rivers that shaped it. The Amazon taught us to look. Now we search all of Peru for what's left of native, wild cacao. Nearly impossible. Exactly why we keep going. Native · Wild — the promise we're keeping.
68% Dark Chocolate — FAQ
Yes. Every Cacao Adventures bar is plant-based: cacao, coconut sugar, cacao butter. No milk, soy, gluten, peanuts or tree nuts in the recipe (sacha inchi is a seed), and no lecithin, vanilla or emulsifiers. Made in a facility that also handles other cacao products — the pack carries the current allergen statement.
6 g of added sugar per 20 g serving, all from coconut sugar — about 30% of the bar by weight. For comparison, a typical supermarket dark chocolate carries 8–12 g per 20 g. The 68% on the front is the share of the bar that is cacao (cacao mass plus cacao butter).
Our ceremonial cacao is 100% cacao paste in coins or blocks, made for drinking. This is a 68% eating chocolate from the same Tropical Desert origin — the same beans, tempered into a bar with coconut sugar. Think of it as the origin's flavour in snackable form. If you want the drink, start with the Tropical Desert ceremonial cacao.
Native cacao is an original regional variety — here Piura Blanco, rare white cacao — grown from local genetics rather than the high-yield hybrids that dominate commodity chocolate. Preserving these genetics is the point of Cacao Adventures. Every bar is single-origin and single-harvest (2026).
Chocolate softens above about 80 °F (27 °C). We ship from Carlsbad, California, and in warm months we recommend adding heat protection at checkout. If a bar arrives soft, let it firm up at room temperature or in the fridge for 20 minutes — flavour and safety are unaffected, though the surface may show a light bloom.
Cool, dry and dark — 60–68 °F is ideal, a cupboard is fine, the fridge is not (condensation dulls the flavour). Sealed, the bar keeps for 12 months; once opened, wrap it and enjoy within a few weeks.
Bean to bar in Peru, close to the farms — which keeps flavour fresher, cuts freight and keeps more value at origin. Manufactured for Cacao Adventures LLC, Carlsbad, California. Every lot of our cacao is third-party tested for heavy metals; see the current results.
