There are 3 x 20g handmade chocolate bars in this “Forager” collection, presented in a beautiful cardboard gift pack. Each bar is individually wrapped and boxed, keeping them as fresh as possible.
The Forager collection is madly experimental and multilayered. At first, we deconstruct all ingredients and then combine them back to form one of a kind chocolate bars with ?patented? flavours.
With this collection we have created new way of introducing flavours into the chocolate by using locally sourced and intense ingredients refined into chocolate bar for them to naturally extend the complex chemical flavour composition of cacao.
DARK CHOCOLATE WITH BEE POLLEN
Our biodynamic apiary is found next to the forest where the bees gather their exquisite nectar. Due to its unique location, the honey and pollen are dark amber in colour and thick with notes of the mossy earth and her flavours. These notes create an unusual alchemy with chocolate. The intricate process of combining honey with chocolate puts this recipe among the most technologically sophisticated recipes around. And, most importantly, it represents the terroir I come from.
MILK CHOCOLATE WITH PORCINI
Porcini chocolate is one of my patented flavour combinations, invented by pure accident. It is an embodiment of Naive / Forager collection and it is never viewed with indifference. I collect the wild porcini mushrooms and combine them with velvety chocolate using a specially engineered method. Why not take a little forage yourself and embrace your adventurous side!
MILK CHOCOLATE WITH KEFIR
Kefir is milk?s victory against time. In Lithuania, we have ancient traditions of creating kefir, an authentic culinary heritage product. Kefir contains probiotics, a symbiosis of beneficial bacteria and yeast that ferments,. the milk. From generation to generation, the mysterious kefir grain is passed on to perpetuate this sparkling beverage. Living up to my innovative spirit, I decided to make something genuinely unorthodox by blending kefir into chocolate. Due to living microorganisms, this bar ages like cheese and flavors develop over time. How timeless is that?
About The Producer
In a little town on the Eastern side of Lithuania, Chocolate Naive makes their bean to bar chocolate.
Each and every morning, the chocolate master carefully roasts fresh cacao beans whose delicious aroma gently awakens the residents of the town. Just as they were hundreds of years ago, cacao beans are slowly rolled and conched to release their extraordinary bouquet of fruits, nuts and flowers in a delicately finished chocolate bar. These handcrafted bars are later stored to mature and form a complicated array of tastes and seasonings.
At Chocolate Naive, one of only 200 such producers worldwide, the production cycle starts with a dried cacao bean. Top class cacao beans are diligently selected from exceptional farms. They are then transported via the old seaways to Europe and, finally, to Lithuania, home of Chocolate Naive. Two key principles are of the most importance to us. First, we only work with the best ingredients in the world. Secondly, we seek to become world-class craftsmen in working with this type of exquisite production.
Naive makes chocolate in ways that help to reveal the character of a particular cacao bean. The chocolate is finally born after a meticulous analysis of taste, colour, smell and texture. For some time already our products have put Lithuania on the foodie map as a rising star of gourmet chocolate in the world.
Experience a piece of mystery for yourself.
