Baiani Caipirinha 65%

To manufacture this bar requires time, 3 different processes and a lot of labour, but in the end it is so worth it! The cacao nibs, used as the base for this chocolate, are infused in Cachaça for at least 30 days. After that Baiani grinds, conches and molds the chocolate bars , adding a sprinkle of caramelized sugar and dehydrated lime zests that were also quickly infused in Cachaça.