Each step of the creation of this chocolate impacts the aromas and as a result you will taste an unique chocolate. We use single origin and organic cocoa beans from the Toledo District, Belize. Cacao is intercropped with timber trees, bananas and avocados. The beans are fermented in wooden boxes, solar dried and hand sorted. Once we receive the beans we sort manually each cocoa bean and we get rid of broke, flat, small or too dried beans that could impact negative the chocolate aromas. We use our unique profile of roasting which means that the time and temperature are adapted to take out the best flavors of this cocoa origin. The grinding is made slowly on natural stones, for days. In this time the cocoa beans are grounded, conched and then mixed with organic unrefined cane sugar at specific intervals of time.
We recommend you to taste also our 70% Guatemala Bean To Bar Dark Craft Chocolate in order to make the difference between origins aromas and flavors.
Inside the wrap you will find a guide on how to taste fine chocolate, made by Claudia Patachia, our founder, chocolate maker and level 2 certified chocolate taster, by International Institute of Chocolate and Cacao Tasting, UK.