How Dark Salt Chocolate Rio Sinu came to be

laflor is a purist chocolate. The goal is always to produce chocolate that is as pure as possible. The different Single Origin varieties consist exclusively of cacao, cacao butter and beet sugar from Swiss organic cultivation. That is all. While adding other ingredients is a rare thing, the creators of laflor could not resist combining chocolate and salt. After all, the combination of chocolate and salt is phenomenal, but also quite demanding.

The testing period lasted almost six months. The challenge was to find the right combination of cacao and salt. In the end, the Colombian cacao from Rio Sinu was the perfect match for the addition of fine salt.

The salt or Fleur de sel des Alpes comes from the Swiss municipality of Bex in the canton of Vaud. In this area there is a large salt deposit, which can be traced back to what was a shallow sea in earlier geological eras. Today, Bex is located in the lower Rhone Valley. Salt has always been appreciated by humankind, it is indispensable, unique and diverse in its effects. It is crucial to always correctly estimate the amount of salt added. A small pinch will work miracles, as it enhances the delicate flavors of a sweet pastry or makes a spicy sauce truly taste great.

Only one variety of cacao qualified for the laflor Dark Salt Chocolate: one that tastes fairly complex, but has very little rough edges. Our Colombian cacao is a perfect match; it tastes smooth, harmonious and well-balanced. Additionally, it resembles a slightly salty sea breeze (after all, it crosses the sea to Europe by sailboat in a climate-neutral way).

But which type of salt do we use?

Firstly, it was necessary to find the most suitable proportion of cacao. In other words, how much sugar in relation to the cacao is best. Our Chocolate Club Members helped us a lot in this process. Their feedback has reflected our estimations, so we can now present a wonderful combination.

The combination of 69% cacao Rio Sinu Colombia, Swiss beet sugar and regional Alpine salt from the Bex salt works was very convincing. Sel des Alpes has been part of Swiss history since 1554 and has been preserved in the rocks for millions of years, extracted with pure mountain water and produced in an environmentally friendly way.

The new laflor chocolate bar Dark Salt Chocolate 69% Rio Sinu is now available as 70 gram bars and also as couverture in 500 gram and 1 kilo bags.