Conching time: 25 hours
A rare cocoa variety from Guatemala with a high percentage of Criollo. Criollo is the finest and most sublime cocoa in the world. In Guatemala, a very unique and independent cocoa variety combining the fine flavour Criollo and Trinitario beans has emerged in the...
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Conching time: 25 hours
A rare cocoa variety from Guatemala with a high percentage of Criollo. Criollo is the finest and most sublime cocoa in the world. In Guatemala, a very unique and independent cocoa variety combining the fine flavour Criollo and Trinitario beans has emerged in the region over the past centuries. The indigenous cocoa farmers of the FEDECOVERA cooperative in Guatemala have produced this blend in order to protect the Mayan legacy and cultivate this extremely rare, regional fine cocoa. Experience this super cocoa now - we have transformed it into a dark single origin chocolate with a 75% cocoa content at our bean to bar manufactory, using our new SNR roasting method, bringing out the broad, intense aroma spectrum of this interesting Criollo descendant. It is a sublime cocoa reminiscent of the origins of chocolate culture and offering an explosive taste experience.
|Weight||70 gram / 2.47 oz|
Zotter produces individual chocolate for individual people who savour each moment. The diversified Zotter assortment is a reference to the biological variety. “The assortment is nothing but a small extract of what the cocoa bean with its countless aromatic components renders possible in terms of biological diversity.”
The inventor Josef Zotter has constantly invested in his products. He has been involved in fair trade since 2004, in 2005 his company converted to organic and in 2006 he opened his own Chocolate Factory. For this reason he is throughout Europe the only manufacturer who produces chocolates starting from the bean (bean-to-bar) exclusively in organic and fair quality!
Josef Zotter has succeeded in transforming the world of chocolates. With the hand-scooped chocolates the creative chocolate maker from Riegersburg has managed to upset our familiar view of the world of chocolate. Bacon Bits in chocolate, Pumpkin Seeds with Marzipan and Apples and Carrots with Ginger surrounded by chocolate. The chocolate revolution started: novel flavour combinations, a new format, art as packaging and the transformation of delicacies into green food. In 2012 the hand-scooped chocolates were celebrating their 20th anniversary. More than 20 years of chocolate history filled with a tremendous amount of creations, crazy ideas and the rebellion against the mainstream.
Bean-to-bar – from the bean to the chocolate Since the opening of the Chocolate Factory Josef Zotter has ranked among the few quality chocolate makers around the world whose chocolate production processes are located under the same roof: From the roasting of the cocoa beans via the rolling up to the finishing touches in the conching plant everything is carried out with a high degree of sensitivity. In this way Zotter clearly positions himself against standardized mass production and the concentration of the chocolate market. In his Chocolate Factory there is no run-of-the-mill processing. The entire manufacturing process becomes transparent and tangible for visitors in the Chocolate Theatre. Zotter even was invited to the renowned Harvard University and his company is the only Austrian company included as part of the students’ curriculum as a case study.
Dark Chocolate 75%°
Ingredients: cocoa mass°, raw cane sugar°, cocoa butter°
Origin chocolate with cocoa beans from Guatemala.
Cocoa (cocoa mass and cocoa butter): 75% minimum
Traded in compliance with Fairtrade standards: cocoa mass°, raw cane sugar°, cocoa butter°
Total: 100%. www.info.fairtrade.net
°from controlled organic cultivation
May contain traces of all types of nuts, peanuts, milk, sesame and soy.
|of which saturates||28||g|
|of which sugar||25||g|
Nutrition / 100g (calculated according to literature data)