Our journey to Colombia, for a deep and warm cocoa, with notes of dark caramel, molasses and whiskey. Proposal with inclusions of Tumaco bean nibs.
Colombian bean, deep and sweet. Fermentation is done on wooden planks and leaves. Roasting is done with a light process, at medium temperature for medium duration. The result is balanced, with predominance of dark flavors, hints of whisky and dry distillates.
The cocoa butter improves its texture and allows greater smoothness, enveloping the entire palate. The stone refining for a long period allows a complete aromatic development.
Roasting: medium, like the duration
Refining: stone, medium duration
Tempering: by hand
Aging: 12-15°C, in the darkness
Ingredients: cocoa beans, cane sugar, cocoa butter, cocoa nibs. Cocoa min. 74%. May contain traces of nuts, cereals containing gluten.
Energy 2204kj/526kcal | Fat 41g | of which saturates 20g | Carbohydrates 31g | of which sugars 27g | Protein 9g | Salt 0.02g.