Baiani Chocolate Brazil

NEW!!!We have just recently added the Baiani bars to our collection and are amazed with the flavour combinations and the quality of these makers! Their chocolate is beyond bean-to-bar, it's tree-to-bar, which means the chocolate makers are also the farmers who are planting and caring for the trees. All Baiani bars are made from Brazilian cacao grown on their farm.

PASSION FRUIT CHRUNCH 65% Dark Chocolate
Passion fruit s one of the most appreciated fruits in Brazil, so Baiani decided ro explore a pairing with chocolate. Caramelized demerara sugar mixed with dehydrated fresh fruit pulp gives this bar a crunchy texture and a sensory ride!

BRAZILIAN CAPUCINO 65% Dark Chocolate
Cappuccino is a favourite coffee recipe worldwide and the inspiration for this bar. Blending their own white milk chocolate with their 65% dark and a speciality coffee inclusion, Baiani has created their unique take on cappuccino.

BRAZILIAN COFFEE 70% Dark Chocolate
There are so many similarities between cacao and coffee, making the flavour pairing a natural. Baiani's Coffee bar gets a Special Coffee Inclusion with Gran Reserva organic coffee that creates a unique blend of delicate , almost floral notes.  Latitude 13's farms are located in the high altitudes of Chapada Diamantina, Bahia, Brazil.

LIME AND CHILLI NIBS 70% Dark Chocolate
Chili represents a profound culinary tradition in Bahia, so Baiani felt compelled to make a bar with it! Cacao nibs are combined with lime and chilli juice and made into a bar with an exotic flavour combination to excite your senses!

ORANGE ZEST 70% Dark Chocolate
Oranges grow in abundance in Brazil, so the classic combination of chocolate and orange couldn't be left out of Baiani's collection of bars.  No infusions, essences or dried fruit are used to make this award winning bar. Only fresh orange zest is combined with the chocolate for the perfect balance of flavours.

BOLD DARK 70% Dark Chocolate
This bar has been recognized with awards from Bean to Bar Brasil, the NW Chocolate Festival (US) and the Academy of Chocolate in the UK. And it's the bar that inspired Baiani to go ahead and create their line of bars. The classic 70% recipe gets a twist with two different roasting profiles of the same cacao, showing how different roasting profiles are so important to the final flavour.