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75% dark chocolate from Douglas Dager’s cacao farm in Venezuela – an expression of rare ancient ‘Criollo’ varieties
This 75% dark chocolate is made from cacao beans grown and harvested on Douglas Dager’s farm in Venezuela. This small permaculture plantation is nestled in a valley near Henri Pittier Park and is considered one of the most exceptional cacao origins because of the ancient Venezuelan cacao varieties grown there. The farm cultivates as many as 13 heirloom ‘Criollo’ varieties, making this chocolate not only an expression of origin, but also part of an important effort to preserve rare cacao genetic heritage.
On the palate, this chocolate stands out for its deep, concentrated cacao character and the refined balance of its 75% cacao intensity. This is not the sweetness of mass production, but pure, precise, origin-driven cacao in which the variety, the farm, and the terroir take centre stage. Made from exceptionally rare ancient cacao varieties, each bar is not only a dessert, but also an introduction to one of the world’s most valuable cacao origins.
This is a chocolate for those seeking not an ordinary sweet treat, but purity of origin, clarity of character, and rare raw material. In tasting it, one discovers not only the richness of cacao, but also the place itself – the landscape of Venezuela, its biodiversity, and its carefully preserved cacao tradition.
Ingredients: nano-batch cacao, freshly pressed cacao butter, cane sugar.
Nutritional value (per 100 g): 2715 kJ / 646 kcal, fat 45 g, of which saturates 26 g, carbohydrates 48 g, of which sugars 25 g, protein 4 g, salt 0.45 g.
Store in a cool, dry place at a temperature not exceeding 18 °C.
Chocolate Naive – a bean-to-bar chocolate atelier in the heart of Lithuania
Chocolate Naive is an exceptional chocolate manufactory located in the small village of Užugriovis, just outside Vilnius. Here, chocolate is crafted from bean to bar, following traditional artisan methods and a commitment to uncompromising quality.
Handcrafted from start to finish
Every morning, chocolate makers carefully roast fresh cocoa beans, their rich aroma waking the sleepy village. As it was two hundred years ago, the beans are stone-ground and the chocolate is left to mature before it reaches the hands of chocolate lovers – allowing the most delicate aromas and flavor profiles to develop.
Quality begins with the bean
Naive chocolate starts with the finest raw material: rare, heirloom cocoa beans sourced from small, exemplary farms far removed from mass production. Only the highest quality ingredients are used, and every step of the process is carried out by hand, with deep respect for the product and its origin.
Rare experiments – exceptional flavors
Naive is one of the few bean-to-bar manufacturers in the world where craftsmanship meets philosophy. Chocolate here is not just a product, but a way of life. The team constantly experiments with flavor, texture, color, and aroma to push the boundaries of what chocolate can be – each bar receiving the care it truly deserves.
A living story in chocolate
For over 13 years, this project has been putting Lithuania on the global gastronomic map. As the founder says, chocolate is like a lifelong companion – sweet and bitter all at once, but always true. Tasting Chocolate Naive means becoming part of this living, authentic story – and for that, we sincerely thank you.
