Dark Chocolate Bar 70% with Sacha Inchi, Salt & Pepper – High-Amazon Basin, 50g
5674 El Camino Real
STE H
Carlsbad CA 92008
United States
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Cacao from the understory, sacha inchi from the vine climbing above it.
and a dash of salt and pepper
- Rich Marañón cacao
- Nutty sacha inchi umami
- Cracked pepper and salt
Sacha inchi is a star-shaped seed from a vine that climbs toward the light in the same High Amazon forests where our cacao grows in the shade below. Roasted, it tastes like a cross between a peanut and a pine nut. Here it meets 70% wild Marañón cacao, a pinch of salt and cracked black pepper — rich, nutty umami with a bite at the end.
Who it's for
- Best for Savoury palates. If you like salted nuts, black pepper on strawberries, or a chocolate that leans toward food rather than dessert, this is your bar.
- Intensity Medium-high. Savoury and nutty with a sharp peppery finish.
- Sweetness Low — 5 g of coconut sugar per 20 g serving, and 3 g of protein from the seeds.
- Pairs with A cheese board, a dry cider, or a mid-afternoon coffee.
What's in the bar
Cacao
70%
Ingredients
Cacao, coconut sugar, sacha inchi, cacao butter, salt, black pepper
Net weight
50 g (1.8 oz) · 2.5 servings
Origin
High Amazon Basin — Amazonas, Peru
Cacao type
Wild cacao · Native Amazonian strains, Marañón River
Diet
Vegan · Dairy-free · Soy-free · No lecithin
| Per 20 g serving · 2.5 servings per bar | Amount |
|---|---|
| Calories | 110 |
| Total fat | 7g |
| Saturated fat | 4.5g |
| Trans fat | 0g |
| Cholesterol | 0mg |
| Sodium | 90mg |
| Total carbohydrate | 9g |
| Dietary fiber | 0g |
| Total sugars | 5g |
| Includes added sugars | 5g |
| Protein | 3g |
| Calcium | 20mg |
| Iron | 0.5mg |
Percent daily values are on the pack. Contents may melt — avoid direct sunlight and heat above 80 °F.
High Amazon Basin, Amazonas, Peru
Sourced from Peru's northwestern cloud forest, on the east side of the Andes, where the Marañón River roars to life and Indigenous Awajún communities are one with nature.
In the High Amazon Basin of northern Peru, cacao grows deep in the rainforest, far from roads and noise. The trees cross-pollinate naturally in this wild environment, producing beans with a bright, floral aroma and gentle fruit notes reminiscent of berries.
Altitude
~1,000 ft (300 m) above sea level
Climate
Warm, humid rainforest, year-round rain
Grown by
Awajún families along the Marañón River — reachable only by boat
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.
Sacha Inchi Seeds — FAQ
Yes. Every Cacao Adventures bar is plant-based: cacao, coconut sugar, sacha inchi, cacao butter, salt, black pepper. 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.
5 g of added sugar per 20 g serving, all from coconut sugar — about 25% 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).
Sacha inchi (Plukenetia volubilis) has been cultivated by Amazonian peoples for thousands of years and is one of the richest plant sources of omega-3. It grows alongside cacao in Awajún gardens; putting the two in one bar is simply how they already live.
Our ceremonial cacao is 100% cacao paste in coins or blocks, made for drinking. This is a 70% eating chocolate from the same High Amazon Basin 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 High Amazon Basin ceremonial cacao.
Wild cacao grows and cross-pollinates naturally in the forest rather than in planted rows; the trees along the Marañón were never bred for yield. 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.
