The percentage on a chocolate bar tells you how much of the bar, by weight, is made from ingredients that come from cocoa.
Explains where the cocoa beans used to make the chocolate bar come from. The chocolate can be made from a single country, region, or even from one particular farm.
Indicates the flavors that stand out when tasting the chocolate. These can vary between fruity, spicy, floral, earthy, and nutty, among many others.
Refers to the texture of the chocolate as it melts in your mouth. The chocolate's body can range from rough or sandy; to smooth, silky and buttery.
The aroma the chocolate releases when it melts in the mouth. This happens by inhalation through the mouth and nose.
Perceived as a sour or vinegar taste that often causes the mouth to produce saliva and the cheeks or lips to purse in response.
TIBITÓ is a journey through the flavors, aromas and textures of Colombian cocoa, produced in an artisanal format to preserve the traditions and intentions of one of the best cocoas in the world.