100% Hot Chocolate
Embrace a sugar-free dark chocolate experience with our purest hot chocolate—crafted from 100% pure O'Tuma cocoa beans from Nicaragua. This organic drinking chocolate brings intense, untouched flavors, with rich chocolatey and nutty notes and a delicate hint of cinnamon.
With no sugar or additives, you can choose your own sweetener or enjoy it as is. Perfect for those who love a bold, dark chocolate experience in every sip.
- cocoa beans*
*organic ingredients
May contain nuts. All of our products are plant-based and naturally gluten-free, dairy-free, and lactose-free.
Nutrition pr. 100g
Energy 1943kJ/464kcal
Fat 42,9g
Saturated fatty acids 25,0g
Carbohydrates 35,7g
Sugars 0,0g
Fibre 32,1g
Protein 14,3g
Salt 0g
Nutty, sweet wood, and subtle cinnamon.
- Direct trade
- Organic
About O´Tuma
Our O'Tuma cocoa beans are grown on a farm in Waslala, Nicaragua and named after the land of lakes and volcanoes. After harvesting, the wet beans are sent to Ingemann Social Cooperative’s central fermentation and drying facility near Las Maderas. Ingemann is committed to quality, traceability, and sustainability, producing high-quality, single-origin, and organic fine cocoa.
Origin: O´Tuma, Waslala, Nicaragua
Cocoa variety: Trinitario
Harvest season: November-May
O´Tuma is a farm practicing cocoa agroforestry, meaning they grow the cocoa in symbiotic plantations together with banana, corn, papaya and palms. This method supports agroecological restoration, rebuilding soil fertility while boosting agroecosystem functions. This approach produces nutrient-rich, premium-quality, and sustainable cocoa while fighting cocoa extinction.
Furthermore, our cocoa is free from child labor and slavery, as we ensure a premium price is paid for the beans.
FermentationTime: 7 days in wooden boxes
Fermentation is a crucial process in flavor development, bringing out balanced chocolatey, nutty, and cinnamon notes from the fresh O`Tuma beans.
DryingDrying is the final step before the cocoa beans leave the farm. The wet, fermented beans are evenly spread on raised beds and sun-dried in the open air. Beans that are not properly dried or irregularly shaped are carefully sorted out by hand.
RoastingAfter receiving the beans, we hand-sort them again before roasting them at a low temperature to preserve the valuable antioxidants and nutrients found in cocoa. Roasting is a crucial step in developing the beans' flavors, and our method is carefully balanced to bring out the best. It’s also essential for safety, as it sanitizes the beans before they are transformed into chocolate.
Cracking & winnowingHere's where the nibs are born! We grind our cocoa beans into small, flavorful pieces while using a vacuum to remove the husks. These nutrient-rich husks don’t go to waste — they can be used to brew a delicious cocoa tea or in other creative ways.
Grinding & conchingThe nibs continue their journey to the melangers, where they are ground into a fine powder by granite wheels. As the cocoa begins to release its natural cocoa butter, we achieve a creamy and smooth liquid texture, setting the stage for our delicious chocolate creation.
TemperingTempering is the last step if we want to create beautifully finished chocolate bars. Each type of chocolate—dark, milk, or white—requires a specific temperature to be molded, achieving that satisfying mouthfeel and perfect texture. When we make our hot chocolate, we grind untempered chocolate blocks into fine flakes, aiming for a creamy hot drink, so this final step takes place in your kitchen.
