La Jarradilla is a family business that, apart from dedicating itself to cattle raising, produces high quality cheeses with their pasiegas cow’s milk. They also make butter in an artisan way, which goes through a fermentation process. For this process, milk ferments are added, developing part of the bacteriology present in the milk.
In this bar you will find that classic artisan pasiega butter flavor, combined by a creamy texture.
With the Nicaraguan cacao we get a very creamy, melt-in-the-mouth chocolate with marked acidity and a salted caramel finish.
Origin: Nicaragua, variety: Trinitario
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