The story of Callebaut’s Arriba chocolate begins in the 19th century with a Swiss chocolatier navigating his way along the Guayas River in Ecuador.
On his journey, he came across a previously unknown cocoa species. The cocoa, of the Nacional variety, was named Arriba, after the upriver region where it originated.
In today’s world, the Nacional cocoa bean is still as sought after as it was back in the 19th century, due to its unique and complex aromas, and intense cocoa taste.
Arriba chocolate, at least this one in particular, made up of 39% cocoa solids, has an intense, punchy body of roasted cocoa and fruity flavours, laced with sweet caramelly notes, all in a balanced harmony which Callebaut is so famous for.