An exceptional chocolate begins with the land. The most flavorful and aromatic cacao in the world grows in Venezuela.
There, on small plantations in secluded coastal valleys, the grassy llanos, and the foothills of the Andes, generations of farmers have perfected the art of nurturing these delicate and coveted beans. Since 1929 El Rey has used only Venezuelan Cacao, fermented, sun-dried and processed with the most advanced technology. From this marriage of art and science are born premium chocolates that redefine world standards of excellence.
The Carenero Superior Line of Fine Chocolates has been manufactured utilizing only the famed Carenero Superior Cacao bean from the north-central region of Venezuela, traditionally called Carlecento, which since the days of the colony has been one of the world's most sought after beans in the making of premium chocolate.
The name given to this chocolate - Mijao - is one of the trees that have traditionally shaded cacao plantede in that region since the 1600's.
Pleasant, smooth. No bitterness. Definite chocolate. 8
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There, on small plantations in secluded coastal valleys, the grassy llanos, and the foothills of the Andes, generations of farmers have perfected the art of nurturing these delicate and coveted beans. Since 1929 El Rey has used only Venezuelan Cacao, fermented, sun-dried and processed with the most advanced technology. From this marriage of art and science are born premium chocolates that redefine world standards of excellence.
The Carenero Superior Line of Fine Chocolates has been manufactured utilizing only the famed Carenero Superior Cacao bean from the north-central region of Venezuela, traditionally called Carlecento, which since the days of the colony has been one of the world's most sought after beans in the making of premium chocolate.
The name given to this chocolate - Mijao - is one of the trees that have traditionally shaded cacao plantede in that region since the 1600's.