Story

This chocolate is made in-house with organic speciality cacao, which is mixed in certain proportions to form a clean, rich and flavourful base. It is part of the Forager Collection, known to be madly experimental and multilayered. The blend formulation is classified, but we can assure you it is top quality and it fits perfectly with Naive Chocolate standards and values. 

Ambrosia is a lacto-fermented, enzymatically-activated superfood, alchemically created by bees. Bee saliva inoculates the pollen with a broad range of natural probiotic bacteria and yeasts, creating this nutrient powerhouse rich in vitamin K, minerals, antioxidants and various phytoactive substances providing these in the most bioavailable form.

Features

Flavour notes: The chocolate taste varies according to the type of flower the pollen came from and it's like nothing you've ever eaten before. Ambrosia bar is a culinary experience that combines the depth of woody forest flavours with the floral acidity of livery meadows.

Smoked sausage or Parmigiano-Reggiano and other aged cheeses, such as sharp cheddar, go great with this chocolate bar. 

Ingredients 

cacao*, cane sugar*, pure cacao butter*, ambrosia. May contain traces of milk peanuts or wheat.

Weight: 55 g

Maker Description

In a little town on the Eastern side of Lithuania, Naive Chocolate makes outstanding bean-to-bar chocolate. Each and every morning, the chocolate master carefully roasts fresh cacao beans whose delicious aroma gently awakens the residents of the town. Just as they were hundreds of years ago, cacao beans are slowly rolled and conched to release their extraordinary bouquet of fruits, nuts and flowers in a delicately finished chocolate bar. These handcrafted bars are later stored to mature and form a complicated array of tastes and seasonings. Two key principles are most important to Naive. First, the maker only works with the best ingredients in the world. Second, they seek to become world-class craftsmen in working with this type of exquisite production. Naive makes chocolate in ways that help to reveal the character of a particular cacao bean. The chocolate is finally born after a meticulous analysis of taste, colour, smell and texture.