Feliu Chocolate

Feliu Chocolate - Chontalpa 70%

80 g Vegan Dark Chocolate
Rating: 5.0 out of 5 stars
Regular price $12.00 USD
Sale price $12.00 USD Regular price

Single-region Trinitario from Tabasco, in cacao's ancestral homeland. Complex and fruit-driven.

Above-the-fold callout
Chocolate made where chocolate began. Feliu works only with Mexican cacao, and this 70% comes from the Chontalpa in Tabasco — one of the historic heartlands of the crop, in the country where cacao was first domesticated thousands of years ago. The beans are Trinitario, gathered across several small producers and fermented together into something genuinely complex: raisin and dried fruit, a bright grapefruit twist, cherry and a whisper of cinnamon. Three ingredients, deep provenance.

Origin & Craftsmanship
The cacao is Trinitario — the natural hybrid of the native Criollo and hardier Forastero trees that emerged in Tabasco over generations — grown across a number of producers in the Chontalpa and pooled at fermentation, so the bar carries a blended-yet-coherent regional character rather than a single farm's signature. Feliu keeps the recipe honest and minimal in their Guadalajara workshop: cacao beans, cane sugar, and a little cocoa butter, nothing else. It's a maker with a clear thesis — that Mexican cacao deserves to be tasted as seriously as any origin in the world — and this bar makes the case plainly.

Flavor Profile
More layered than most 70% bars. The maker maps it precisely: raisin and dried fruit at the core, a distinctive grapefruit brightness, purple-berry and cherry notes, and an aromatic lift of cinnamon and banana over the top. On the palate it lands mid-sweet with a firm, satisfying bitterness and only gentle acidity — structured, fruity and warmly spiced, the kind of bar that rewards slow attention.

Tasting & Pairing Guide
Let a square melt slowly so the grapefruit and cherry surface before the raisin settles in and the cinnamon note lingers. It's a natural beside a bright, fruit-forward coffee or a hibiscus or citrus tea that echoes the grapefruit, and it stands up well to a medium red or a mezcal if you want to keep the Mexican thread running. For food, orange, dried cherries, or a sharp aged cheese all play into its fruit-and-spice register.

Summary
The Chontalpa 70% is Feliu at their most representative: single-region Tabascan Trinitario, three ingredients, made in Guadalajara by a house devoted entirely to Mexican cacao. Fruity, spiced and complex, drawn from the very ground where chocolate started. For the drinker who wants origin to mean something — and to taste it from the source.

 

Vegan, Dairy-free, Gluten-free
Shipping calculated at checkout.

Feliu Chocolate, founded by Víctor Feliu, is a tribute to the rich heritage of Mexican cocoa, exploring its diverse varieties, origins, and aromatic profiles. The brand meticulously selects cocoa beans directly from local producers in regions like Chiapas and Tabasco, processing them at their small facility in Guadalajara, Jalisco.

Originally from Valencia, Spain, Víctor Feliu has immersed himself in cocoa-related ventures across America and Europe since 2014. His passion for chocolate and a desire to celebrate this underestimated commodity led to the inception of Feliu Chocolate. The aim was to turn a personal obsession into a lifestyle, fostering an appreciation for a product often overlooked, while also preserving Mexico's status as a revered "chocolate country."

Feliu Chocolate began humbly in the Santa Tere neighborhood of Guadalajara, starting in a room within an old apartment before growing into a small workshop near the local market. Over time, the brand has expanded, now boasting a dedicated location near Expo Guadalajara, a committed team, and a supportive community of customers and suppliers. Its reach extends beyond the city, earning recognition as one of the world's top chocolate producers.

cocoa, sugar, cocoa butter

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.