• Oro Opayo 78% cacao bar in black packaging on a gold-rimmed white porcelain plate, seen from above
  • Oro Opayo 78% cacao chocolate bar, 60g pack, on a cream background
  • Close-up of the Oro Opayo 78% cacao chocolate bar label and the gold Oro flower mark on the black pack
  • A cacao grower holding a ripe pod growing straight out of a mossy tree trunk in the shade, Nicaragua
  • A chocolate maker checking liquid chocolate in a refining tank, cacao nibs in a bowl beside it, Nicaragua
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Opayo | 78% Cacao

Bright fruit and floral up front, molasses and raisin on the finish.

$11.00
$11.00
Shipping calculated at checkout.
  • We process orders in 3 to 5 business days. Or pick up in Wicker Park.
  • Chocolate ships Monday to Wednesday, so it isn't in transit over a weekend. Above 75°F, we pack it with insulation and cold packs.
  • Add a gift note in your bag. It travels with your order.

Opayo is one of Nicaragua's rarest cacao varieties. Most chocolate blends varieties together. This bar is 100% Opayo. Single origin, single variety, nothing mixed.

Grown in volcanic soil in Nicaragua's highlands. Slow-fermented and stone-ground at origin, then tempered and finished in our Wicker Park shop.

Tasting notes: bright fruit and floral lift up front, molasses and raisin on the finish. Unlike any other bar we make.

One of several distinct varieties grown by the 1,000+ farming families in Ingemann's network. This is what single variety chocolate tastes like.

60g bar. Vegan. Store below 70°F. 

Ingredients and allergens

Organic cacao beans, Sugar

Our products are crafted in a facility that occasionally handles milk, eggs, tree nuts, peanuts, wheat, and soy. While we follow strict protocols, we cannot guarantee any product is completely free of allergens.
Storage
  • Store in a cool, dark place (40°F-68°F) - your pantry is perfect! Keep away from heat, sunlight, and strong odors.
  • See a whitish sheen on your chocolate? Don't worry! This is called 'bloom' - it happens when temperature changes cause the cocoa butter to naturally separate. While it might not look as pretty, bloomed chocolate is still delicious and perfect for melting into coffee, baking, or making hot chocolate.
  • No freezing needed - chocolate is happiest at room temperature!
    Oro Opayo 78% cacao bar in black packaging on a gold-rimmed white porcelain plate, seen from above
    Oro Opayo 78% cacao chocolate bar, 60g pack, on a cream background
    Close-up of the Oro Opayo 78% cacao chocolate bar label and the gold Oro flower mark on the black pack
    A cacao grower holding a ripe pod growing straight out of a mossy tree trunk in the shade, Nicaragua
    A chocolate maker checking liquid chocolate in a refining tank, cacao nibs in a bowl beside it, Nicaragua
    Chocolate moving through the stone melanger.
    Chocolate moving through the stone melanger. Before it becomes your bar or your cup.

    Where it comes from

    Opayo, one of Nicaragua's rare cacao varieties, grown in its volcanic highlands.

    Fermented and dried in Tipitapa through Ingemann, our partner cacao company, which we part-own and direct. Made into chocolate at our own factory in San Juan del Sur. Finished in Wicker Park.

    The cacao has earned 345+ international awards.

    See how it is made
    Chocolate being refined in a stone melanger.
    Refining chocolate.

    Watch Karina make it

    Karina, Oro's chocolate maker, smiling during her interview in an Oro shirt
    Karina, our chocolate maker, on how our chocolate is made in Nicaragua.

    Pairs with

    Tuma | 78% Cacao

    Mesquite and smoke, charred depth, a savory umami backbone.

    $11

    Forest canopy beside still water

    Create more than you consume.

    Leave something good behind.

    Forest, water and wildlife.

    Our commitment to regeneration

    Questions

    When will my order ship?

    We process orders in 3 to 5 business days, and a little longer in busy holiday weeks. You get a tracking email when it leaves. We ship across the United States and Canada.

    Will the chocolate melt on the way?

    Above 75°F we pack chocolate with insulation and cold packs, and we ship it Monday to Wednesday so it isn't in transit over a weekend. From May to September, orders placed on a Thursday or Friday may wait until Monday. Please have someone there to receive it, or ship it where it can come indoors: we can't refund chocolate that melted because a delivery was missed or delayed. For gift sets purchased directly from Oro, the 30-day make-it-right promise in our return and refund policy takes precedence over that exclusion.

    How should I store it?

    Somewhere cool, dry and dark, away from heat, sunlight and strong smells. Each product's own storage note is in the list above.

    Can I pick it up in Chicago?

    Yes. Choose in-store pickup at checkout and we'll tell you when it's ready at 1553 N Milwaukee Ave, Wicker Park.

    What if it arrives damaged?

    If your order arrives damaged, write to community@orochocolate.com with your order number and photos of the product and packaging. Please report arrival damage within 48 hours so we can help quickly. For gift sets purchased directly from Oro, our make-it-right promise lasts 30 days from delivery; the 48-hour request does not shorten that promise. We'll review the issue and offer a replacement or refund as appropriate. No food needs to be mailed back.

    Read the shipping policy

    1. 01A ripe pod on the trunk. Nicaragua.
    2. 02Raking the drying platform. Tipitapa, Nicaragua.
    3. 03Sorting dried beans by hand. Nicaragua.
    4. 04Nibs after winnowing. Our factory, Nicaragua.
    5. 05Pouring into the mould.