Aequare Fine Chocolates Assorted French-style truffles (aka bonbons). 6 Pieces in a gift box includes booklet describing the flavors of each chocolate. 2oz. Box measures 2.75" x 9.0" x 1.0". Eco-gift wrapping available (our gift wrapping uses all recyclable materials). Click on thumbnail images to see gift wrap options.

Great as a holiday gift or upscale party favor. Single-origin Arriba chocolate from Ecuador enrobes these classic bonbons filled with six different flavors:

Mocha - Fine Ecuadorian coffee in a milk chocolate ganache, covered in dark chocolate.

Salted Carmel - The finest caramel ganache with specs of French fleur de sel.

Le Citroen - Meyer lemon-infused semi-sweet chocolate ganache enrobed in Ecuadorian dark chocolate.

Ecuador - Pure 70% single origin ganache with Tahitian vanilla enrobed in Ecuadorian dark chocolate.

Blackberry Cobbler- Pure blackberry puree, almond praline, and semi-sweet chocolate enrobed in 70% single-origin chocolate.

Amazon - Dark chocolate ganache with Ishpingo, a unique flavor from the Amazon, and a hint of cinnamon.

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Note: many people find the French-style truffle to be more subtle and nuanced than the Belgian or American styles. Read full TASTING NOTES on our blog.



 PLANET POSITIVES:

+ Direct trade with growers ensures fair wages on the farm

+ Direct trade means reduced carbon foot print since there are no intermediary brokers

+ Goes beyond direct trade for cacao by locally sourcing most all ingredients and materials used in making their products

PROFILE: Aequare Chocolate

We are excited to introduce our customers to this relative newcomer to the world of artisan chocolate. Aequare Chocolate is the creation of Chef Jeffrey Stern, formerly a native of California, turned classically–trained chef and now living and making chocolate in Quito, Ecuador. Aequare makes origin–specific bars and ganache-filled confections using ingredients sourced almost entirely in Ecuador (the only exceptions are a few ingredients such as vanilla are not commercially available in Ecuador). While other producers of confections may use single–origin chocolate, they typically use flavoring components and dairy products from all over the world. Aequares products are distinguished as being origin–specific since almost everything comes from within Ecuador.

More importantly, Aequare has secured a supply of true Ecuadorian Arriba cacao to make their artisan chocolate. Although the term Arriba chocolate is often thrown around loosely to include blends of Ecuadorian beans that might include transplanted Arriba and hybrids, true Arriba cacao beans come from the upriver areas of the Guayas River including the Los Rios province where Aequare gets their cacao. It's also important to understand that some chocolate labeled as “Arriba” is actually made from a hybrid bean called CCN–51 that is designed to be more disease resistant and yield more cacao per acre. While this CCN–51 bean has its place in high-quality chocolate, it does not have the same linage as true Arriba, a member of the Nacional bean family with a long history in Ecuador.

The distinct flavor profile of true Arriba reflects the lush growing conditions in upriver areas of the Guayas river. This chocolate displays the floral aromas and deep, rich, flavors unique to Arriba. Aequare has chosen to use this high-quality flavor bean not only in its bars, but also in its filled confections. Their filled chocolates are made in the classic French bonbon style and are beautifully decorated with color transfers. As with the bars, the bonbons use only the finest all natural ingredients.