Callebaut Arriba

Made with Nacional cocoa from the upriver Guayas region.
Arriba's story goes back to the 19th century: one day, a Swiss chocolatier navigating along the Guayas River in Ecuador encountered a unique cocoa species. This cocoa – a Nacional variety with unique aromas – was quickly named Arriba, referring to the upriver region where it was grown.
Today, the Nacional variety grown in the Arriba region is still an extremely sought-after type of cocoa, yielding an exceptionally intense cocoa taste with complex aromas.
Callebaut®'s Arriba milk chocolate reveals an intense body of roasted cocoa with plenty of sweet, caramelly notes and subtle fruity hints.
Arriba tastes great as such, and in pairings with mildly acidic ingredients, mildly roasted ingredients such as mild coffees and subtly herbaceous ingredients. Arriba is great for bars and tablets, yet can also be used in a wide variety of applications ranging from flavouring ganaches to mousses, crémeux or sauces.