Conching time: 20 hrs.
A world tour: experience a chocolatey-fruity top cuvée created with rare cacao varieties from five countries: Madagascar, São Tomé, India, Uganda and Panama.
In the famous Sambirano valley of Madagascar, a particularly fruity-caramelly cacao is grown. Another rare cacao variety with notes of red cherries hails from São Tomé, a small, barely known West African island with a long and rich cacao-growing tradition. The south of India, specifically the water-rich region of Kerala, produces the Malabar forest cacao with its intense chocolate character and an exciting fruit spectrum of cherries, plum puree, peach and watermelon. On the slopes of the mythical Mountains of the Moon mountain range in Uganda, a cacao thrives which presents with intense fruity accents and shouldn’t be missed. And to top it off, there’s the wonderfully fruity Cocabo cacao, cultivated in a traditional fashion by indigenous cacao farmers in the rain forest of Panama.
Each cacao is roasted individually and then all are combined to produce the ultimate cacao cuvée, which will reveal the cacao’s fruity aroma delights to you.
Taste profile: Madagascar: berry aroma, caramel São Tomé: fruity, red cherries India: cherries, plum puree, peach Uganda: red fruit, berries, fudge Panama: cherries and almonds
dark chocolate 72%
INGREDIENTS: COCOA MASS°*, CANE SUGAR°*, COCOA BUTTER°*. °= ORGANIC (100% ORGANIC)
MANUFACTURED ON EQUIPMENT THAT PROCESSES TREE NUTS, MILK, SOY, PEANUTS AND SESAME.
ORGANIC CONTROL NUMBER: AT-BIO-402
COCOA: 72% MINIMUM
*FAIR TRADED, FAIR TRADE CONTENT IN TOTAL: 100%