Vaicacao
Cioccolato 100% · Tláloc, El Salvador
Chocolate Bars
Cioccolato 100% · Tláloc, El Salvador is a dark chocolate crafted by Vaicacao exclusively from cacao beans grown on the Finca Parras Lempa plantation in the San Vicente region of El Salvador. It is made without sugar or additives, containing only pure cacao mass that fully reflects the character of its soil and microclimate.
The cacao used is of the “Fino de Aroma - Trinitarios acriollados” variety, fermented for five days in wooden boxes and gently dried to preserve its natural aromas. The beans are lightly roasted at temperatures below 115 °C and stone-ground for three days, which develops a fine texture and gradually releases complex flavors.
This process brings out vegetal and earthy notes with a hint of refined bitterness typical of high-quality cacao. The chocolate is produced in small batches at Vaicacao’s workshop in Sardinia and intended for slow tasting in small portions, outside of meals, to fully appreciate its layered flavor profile.
It exemplifies a minimalist approach where fermentation knowledge, precise processing, and terroir are essential to achieving an intense yet balanced chocolate that reveals the full spectrum of Salvadoran cacao.
Producer
Vaicacao is an Italian producer of bean-to-bar chocolate and ceremonial cacao based in Sardinia, focused on artisanal methods and ethically sourced ingredients. The brand follows a fully traceable production model - from cacao cultivation to the finished product.
Cacao is sourced directly from small farms in El Salvador, Guatemala, Costa Rica, and Mexico, ensuring transparency and the preservation of local varieties. The production process involves gentle roasting and stone grinding to maintain the natural aroma and texture of the beans.
All products are made with a minimal number of ingredients and without additives such as emulsifiers or flavorings. In addition to chocolate bars, Vaicacao produces ceremonial cacao intended for preparing thick, pure cacao drinks.
The packaging is simple, sustainable, and designed for recyclability. Each product reflects its specific origin, highlighting the distinctions between regions where the cacao is grown.
In this way, Vaicacao connects the contemporary Italian approach to chocolate-making with traditional cacao-processing practices from Central America. The result is a collection of products that explore the relationship between origin, method, and flavor, emphasizing authenticity and respect for the natural production cycle.