
This flavourful and versatile chocolate gives a warm feeling, especially combined with spices like cinnamon, clove and pepper. Combinations with red fruits like raspberry and black currants nicely lift up the acidity.
Peter Remmelzwaal
Owner of PR Patisserie

Flavour Details
Product details
A powerfully dynamic chocolate, starting with an intense cocoa flavour, with roasted, earthy, tobacco notes and a good clean bitterness. Moving to suggestions of black pepper, delicate orange, raisin and dried fruit flavours, it evolves beautifully into a herbal veggie finish, with a quiet farewell of honeylike sweetness. Once tasted, never forgotten.
Tempering curves

Type
Belgian dark chocolate dots
Packaging
Resealable
Weight
2.5kg
Best before
24 months
La coopérative Cocoa Okapi
Genetics
Forastero, Trinitario Hybrids
Other Crops
Plantain, coffee, rubber, vegetables
Terroir
Forêt tropicale humide - Savane 2 000 m d'altitude


Fermentation & Drying Process
El Salvador
Box fermentation in micro center
- Ideal for single haciendas
- Uniformity for big volumes

Pre-drying
- Gradual reduction of acidity
- Further color development

Drying
- Clean appearance
- Easier separation of husk
- Reduced acidity
- Slower speed for moisture reduction
- no risk for case hardening
