Dark Chocolate Bar 70% with Popped Quinoa & Maras Salt – Sacred Valley, 50g
5674 El Camino Real
STE H
Carlsbad CA 92008
United States
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Two neighbouring ecosystems in one crunchy bite.
and a dash of Peruvian Sal de Maras
- Rich Chuncho cacao
- Crunchy popped quinoa
- Bright pink Maras salt
Chuncho cacao from the cloud jungle of the southern Amazon meets crisp popped quinoa and pink Maras salt from the Andean highlands directly above it. The quinoa pops give every bite a light crunch, the salt sharpens the cacao, and the 70% Sacred Valley chocolate underneath carries its usual warmth — nutty, a little spiced, long.
Who it's for
- Best for Texture lovers and anyone who thinks dark chocolate is too serious. The most snackable bar in the range.
- Intensity Medium. The salt lifts the cacao; the quinoa keeps it light.
- Sweetness Moderate — 6 g of coconut sugar per 20 g serving.
- Pairs with Afternoon coffee, a hike, or crumbled over yogurt and fruit.
What's in the bar
Cacao
70%
Ingredients
Cacao, coconut sugar, cacao butter, popped quinoa, salt
Net weight
50 g (1.8 oz) · 2.5 servings
Origin
Sacred Valley — Cuzco, Peru
Cacao type
Native cacao · Chuncho, the ancient Cusco variety
Diet
Vegan · Dairy-free · Soy-free · No lecithin
| Per 20 g serving · 2.5 servings per bar | Amount |
|---|---|
| Calories | 110 |
| Total fat | 8g |
| Saturated fat | 4.5g |
| Trans fat | 0g |
| Cholesterol | 0mg |
| Sodium | 70mg |
| Total carbohydrate | 10g |
| Dietary fiber | 0g |
| Total sugars | 6g |
| Includes added sugars | 6g |
| Protein | 2g |
| Iron | 0.1mg |
Percent daily values are on the pack. Contents may melt — avoid direct sunlight and heat above 80 °F.
Sacred Valley, Cuzco, Peru
Made with native Chuncho beans sourced from small family farmers in Peru's southern jungles, along the lower valleys of the ancient Inca Empire.
In the Sacred Valley below Machu Picchu, Chuncho cacao grows in small pods on trees around the town of Quillabamba that have stood for generations. The cool mountain air and slow ripening bring out balanced notes of herbs, nuts and a trace of spice.
Altitude
~3,400 ft (1,050 m) above sea level
Climate
Cool mountain air, slow ripening, high-jungle rain
Grown by
Small family farms around Quillabamba, Cusco
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.
Popped Crunchy Quinoa — FAQ
Yes. Every Cacao Adventures bar is plant-based: cacao, coconut sugar, cacao butter, popped quinoa, salt. 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 70% on the front is the share of the bar that is cacao (cacao mass plus cacao butter).
Maras salt has been harvested from terraced evaporation pools above the Sacred Valley since before the Inca. Quinoa grew on the same slopes. Pairing them with Chuncho cacao from the valley floor below is a very short journey — a few thousand feet of altitude and one bar.
Our ceremonial cacao is 100% cacao paste in coins or blocks, made for drinking. This is a 70% eating chocolate from the same Sacred Valley origin — the same beans, tempered into a bar with coconut sugar and inclusions. Think of it as the origin's flavour in snackable form. If you want the drink, start with the Sacred Valley ceremonial cacao.
Native cacao is an original regional variety — here Chuncho, the ancient Cusco variety — 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.
