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The Bolivia collection has chocolate bars with Asaí, Locoto (Bolivian Chile), Maca and Lemon-grass.


Bolivia – the heart of South America. A country of multiple cultures offers the privilege of a natural richness from the soil of four exceptional regions: the immense Amazon jungle, the perfect harmony of its valleys, the arid beauty of Chaco and the majestic Altiplano in The Andes. Each of these regions adds a dimension and is represented by a characteristic fruit for the area that mixed with our wild amazonian cacao, which is considered unique in the world, gives as result these exquisite and fine bars of Chocolate Baure.


These cacao beans grow without any human intervention, consequently, they are the result of a process of nature, happening exclusively in the Amazon rainforest.


Our cacao is picked and fermented by the natives within a frame of respect to their milenary culture, sun dried in the forest and processed by our company, with plenty of passion and strict CSR criteria.


CERES GmbH certifies the quality of wild collection and organic cacao and also the organic production process.


SKU: PT20-05
  • Asai (Euterpe Oleracea). This Amazonian fruit is considered a super-fruit due to its contribution of excellent nutritious elements. The combination of wild cacao and Asai, generates a superb experience of wellness and happiness. As Euterpe god used to represent for the Greek mythology .


    Locoto (Capsicum pubescens). It is a hot spicy fruit native from the Bolivian Valleys. The combination of Locoto and our wild cacao gives a very nice and stimulating sensation.


    Lemon-grass (Cymbopogon citratus). An aromatic herb belonging to the Chaco region in the South East of Bolivia. The intensity in the citric aroma combined with our wild cacao generates a lovely freshness sensation matching perfectly with the characteristic intensity featured by Chocolate Baure


    Maca (Lepidium meyenii). A tuber native from the Bolivian Altiplano, cultivated between 3,800 to 4,500 meters above sea level, since pre-Colombian times. It is generally considered an energy sourcing food, specially when paired with our wild cacao gives a sensation of energy and vitality.



    • Storage in a cool and dry place

    between 17 to 20 ºc and humidity

    below 35%.

    • Keep it out of shock of

    temperatures to avoid fat and (or)

    sugar bloom.

    • Keep it out of sun or artificial light

    and any heating source.

    • Keep it away from strong odors.


    One year under correct

    storing conditions.

Bolivian Flavors.jpg

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