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Sacred Chocolate David Wolfe's Honduras Connection

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Brand Sacred Chocolate

Sacred Chocolate
David Wolfe's Honduras Connection

SuperFeast is proud to be a distributor of Sacred Chocolate for the David Wolfe Australian Tour.

Four premium craft chocolate bars each from a different farm in Honduras. 

“I have discovered a small chocolate factory nestled deep in the jungle covering the Nombre de Dios Mountain Range in Honduras. All of the cacao is purchased direct from small farmers in the same mountains. Due to the fantastic quality of the cacao, and the natural benefits of farming in a rich, bio-diverse environment, the farmers receive the highest price in the region. This chocolate has been manufactured using the special chocolate-making techniques developed by Sacred Chocolate. Additionally, this chocolate is vegan, gluten-free and manufactured in a nut-free facility. Each harvest is batch-processed separately to allow you to experience the variety of bouquets from different farms and different seasons. Please enjoy the true taste of the jungle.”
— David “Avocado” Wolfe


INGREDIENTS
Single Farm Origin Cacao and Natural Cane Sugar.
 
Nutrition Facts
Serving Size: 30g,Serv. Per Container: about 4,Amount Per Serv.: Calories 130,Fat Cal. 70,Total Fat 8g(12%DV),Sat. Fat 0g(0%DV),Trans Fat 0g(0%DV),Cholest. 0mg(0%DV),Sodium 0mg(0%DV),Total Carb. 18g(6%DV),Fiber 0g(0%DV),Sugars 7g,Protien 3g, Vit. A(0%DV),Vit. C(0%DV),Calcium(6%DV),Iron(4%DV). Percent Daily Value(DV) is based on a 2,000 calorie diet.
 
Dairy/Gluten/Soy FREE.

Cacao Content: 75% from finca de Las Vegas (RAW), 65% from finca de Juan Maldonado, 75% from finca de Cosme Chicas, 80% from finca de Israel Martinez.

 SHELF LIFE & PROPER STORAGE

If stored under the following conditions, Sacred Chocolate has an 18 to 24 month shelf life depending on the flavour. A "Best By" month and year will appear on the label.

  • Air temperature should remain between 10 and 21 degrees Celsius
  • Relative humidity should remain between 0 and 55%.  (Note:  Sacred Chocolate and water do not mix well.  High humidity may cause "sugar bloom".
  • Keep Sacred Chocolate in a Dark Environment.  (Note:  Always keep away from direct sunlight.  Even if wrapped and the air temperature is cool, the sun’s rays will melt Sacred Chocolate.)
  • Keep Sacred Chocolate in an Airtight and Odour Free Container.  (Note:  Chocolate and Cacao absorb all odour.)

NOTES
In general, a refrigerator is not an ideal environment in which to store fine chocolate due to the constant and drastic swings in humidity, excessive odours, and temperatures below 10 degrees Celsius.  However, if you are forced to store Sacred Chocolate in a refrigerator, here is the proper procedure:  Place chocolate in a zip lock bag and suck all the air out of the bag while zipping it closed.  Place this in another zip lock bag, and repeat the procedure.  Then, do it one more time so there are a total of three zip lock bags with air sucked out of them between the chocolate and the atmosphere.  Place in refrigerator.  When it is time to eat the refrigerated chocolate, allow the chocolate to completely warm up to room temperature BEFORE opening up any of the zip lock bags, otherwise condensation will form on the chocolate and adversely affect the quality and texture of the chocolate.

 If Sacred Chocolate melts and then hardens again, it may appear chalky in appearance.  This is because it has partially or fully “fallen” out of temper.  The Chocolate is still fine to eat and perfectly nutritious, however, you may experience a different mouth feel.

SHOULD YOU RECEIVE A PACKAGE FROM US THAT CONTAINS CHOCOLATE AND IS WARM TO THE TOUCH, PLEASE RELOCATE THAT PACKAGE IMMEDIATELY TO A COOL ENVIRONMENT (below 20 degrees Celsius) AND AWAY FROM DIRECT SUNLIGHT.  IN THIS EVENT, DO NOT OPEN THE PACKAGE.  INSTEAD, LET THE PACKAGE COOL OFF FOR 24 HOURS BEFORE OPENING THE PACKAGE AND EXAMINING THE CHOCOLATE FOR HEAT DAMAGE.