Mijao is delicate and balanced with interesting hints of apricot and plum. High cacao butter content results in Mijao's fluid, buttery texture and relative low acidity without compromising flavor, aroma, and the subtle, lingering delight of this dark chocolate.
The name, "Mijao", is taken from the many types of trees that have shaded the groves of cacao tress since the 1600's
Born in Venezuela, Growing Worldwide
