Regular price
$14.00 USD
Sale price
$14.00 USD
Regular price
Feliu Chocolate
80 g
Vegan Dark Chocolate
Feliu Chocolate - Chontalpa 70%
Rating: 5.0 out of 5 stars
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.
We ship award-winning craft chocolate from our warehouse in Saint John, New Brunswick to more than fifty countries. Rates, transit times and free-shipping thresholds for every destination are below.
How We Protect Chocolate in Transit
Fine chocolate is temperature-sensitive by nature. We pack according to the forecast along the actual route, not the season on the calendar.
25–30°C (77–86°F) — insulated packaging
30–35°C (86–95°F) — double insulation with an ice pack
35–40°C (95–104°F) — double insulation with ice packs
Above 40°C (104°F) — the shipment may be held until conditions improve
We ship Monday to Thursday so nothing sits in a weekend warehouse, and a business delivery address gives chocolate a better chance than a doorstep in August. These measures reduce risk substantially. They do not eliminate it — in sustained heat, softening can still occur in transit.
Estimated Delivery Times
Every timeframe shown in the table, at checkout, or in a shipping confirmation is an estimate. Actual transit varies with destination, customs clearance and carrier operations, and peak periods and public holidays in either country affect it further. We dispatch promptly, but once a parcel is with the carrier we have little control over its progress, and we can't guarantee a delivery date.
Customs and Duties
Duties, import taxes and local handling fees are set by the destination country and are the responsibility of the recipient. They are not included in our shipping charge. Where a destination has a specific requirement, it's noted alongside that destination's rate.
If a carrier asks you for information to complete clearance, respond promptly. Parcels held for unanswered customs queries are usually returned or destroyed, and we can't recover them.
Orders With Pre-Order Items
An order that mixes in-stock and pre-order items ships complete, once every item has arrived. This avoids a second shipping charge. The expected date for a pre-order item appears on its product page and in your order confirmation, and you'll be emailed when the full order ships.
If you want the in-stock items sooner, place two separate orders. Pre-order items can't be expedited.
Damage, Melting and Delays
We don't refund or replace orders for melting, carrier delays, or customs-related outcomes. Our pricing reflects the protective packaging included in every order rather than a margin held back to cover weather.
If something arrives genuinely damaged, write to us within seven days with photographs of the parcel and its contents and we'll look at it.
Delivery to Specific Countries
For country-specific details on customs, transit and local requirements, see our pages for chocolate delivery to Canada, the United States, the United Kingdom and Singapore.
Don't See Your Destination?
Write to hello@hellochocolate.com and we'll quote it.
Vegan, Dairy-free, Gluten-free
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.