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EXPLORER LES CHOCOLATS NOIRS
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Nacional Kallari

Lightly roasted

Amazonia & Chakra Kichwa

Sachet MOOJO Nacional Kallari 60 g, chocolat noir 82 %
Cérémonie de cacao
Cacao cérémoniel
Tablette de cacao cérémoniel
Smiling woman carrying a harvest basket in the cacao grove · Ecuador Nacional Kallari
River and rocks in the forest · Ecuador Nacional Kallari
moojo-kallari-chakra-cabosse-2026-09-12.jpg
Close-up of a MOOJO dark chocolate bar on a bed of beans · Ecuador Nacional Kallari
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Tasting notes

Floral · Soft & Round

Texture

Floral & velvety

Cultivar

Nacional

Recommended dose

20–40 g

Making a drink
  1. For a pure cacao drink, allow 20–30 g per cup, or 30–40 g for a denser texture. With a chocolate bar, adjust the amount to your taste: it already contains sugar.
  2. Grate or break up the cacao or chocolate.
  3. Heat the water, or a plant-based drink, without bringing it to the boil: 60 to 65 °C at most.
  4. Pour over the pieces, let them melt, then beat with a whisk or a molinillo until you get an even foam.

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Sale price€9,00
Size: 1 bar
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In stock · Ships within 24 to 72 hours

  • Shipped Monday and Thursday

  • Stone ground

Ingrédients & valeurs nutritionnelles

Cocoa mass, cane sugar, cocoa butter. Cocoa solids: 82% minimum.

Valeurs moyennes pour 100 g
Énergie 2449 kJ / 592 kcal
Matières grasses 46,9 g
dont acides gras saturés 28,4 g
Glucides 37,8 g
dont sucres 12,9 g
Fibres alimentaires 12,5 g
Protéines 10,8 g
Sel < 0,013 g

May contain traces of nuts. Made in a workshop that also handles other nuts.

The terroir

Upper Amazon of Napo: the Chakra Amazónica of the Kichwa communities of Kallari, where Nacional grows in the middle of the forest. Slow fermentation and drying. Here as an 82% dark chocolate.
Country Ecuador
Harvest Spread across the year (seasonal peaks)
Altitude 300–700 m
Fermentation In boxes, at the cooperative
Drying Solar drying on raised beds
Roasting Lightly roasted
Carte du terroir
Cérémonie de cacao
Ecuador · Nacional Kallari · Dark chocolate1 bar Sale price€9,00

Napo · Kallari

Kallari

chakra amazónica

Territory

Three storeys in the chakra amazónica

In the chakra amazónica of the Kichwa and Kijus communities, crops grow on several storeys: trees above, cassava and shrubs, then taro and yam. Nacional cacao grows there alongside plantain, chonta palm and guayusa.

The FAO recognised this agricultural heritage in 2023. The plots follow a cycle of clearing and then a return to forest. Further on, the río Napo descends from the Andes and joins the Amazon.

Three storeys in the chakra amazónica

Peoples

Kallari means to begin

Kallari is a Kichwa word: to begin, the dawn. The association was founded in 1997 in Tena, capital of the Napo. In the chakra amazónica, it is the woman who keeps the seeds and the household's food: she is called chagramama.

Collective work has its name too: the minga. A socio from Tena puts it this way: in two or three hours, a minga clears one or two hectares, where a man alone would take a year. And before daybreak, in the communities of the Napo, people rise to drink guayusa with their family and tell each other their dreams. This is called the wayusa upina. The dreams are interpreted: to dream of dogs is to dream of snakes, so you will need to be careful that day. Guayusa grows in the chakra, propagated from thirty-five-centimetre cuttings, and it is traditionally the woman who prepares the drink.

The language they speak is called runa shimi, the language of the people. The Kichwa people of the Napo call themselves Napu Runa.

Kallari means to begin

Post-harvest

Ten boxes numbered by stencil

The beans arrive with their pulp at the collection centre. They pass through a cascade of wooden boxes numbered one to ten, stencilled with Kallari's rising sun, and ferment there for five days. Drying also takes five days, under a tunnel of clear tarpaulin, on wooden tables: a man pushes the beans with a long-handled rake to turn them.

Then the check is made with a blade. Bean by bean, laid one at a time in the slots of a guillotine, cut, and the colour of the kernel is examined. Sorting is done by hand. The cooperative handles all the post-harvest work in its own facilities: it grows, it ferments, it dries. The beans leave only once they are dry and sorted.

Ten boxes numbered by stencil

Genetics

Nacional, and the 70% that replaced it

Nacional is Ecuador's fine flavour cacao, and it has a birthplace. Surveying the Ecuadorian upper Amazon, geneticists from CIRAD and INIAP found that, of forty-nine trees recorded around Palanda, forty-four very closely resembled the Nacional reference samples: this is where the variety was domesticated. Since then, what is called Nacional on the plantations has become a mix of this ancestral Nacional and introduced Trinitario, and the CCN-51 clone, which is not a fine flavour cacao, accounts for 70% of the country's production.

In the chakras of the Napo, the trees still grow from seed. That is why no two pods gathered from the ground share the same colour: orange, yellow, green, purple-brown, red. They grow straight from the trunk, beneath the moss. Sixty-six beans per hundred grams. On the palate, white flower, passion fruit and hazelnut.

Nos fèves sont sourcées par Crafting Markets.

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