Beautiful collaborations. We like that.
Chocolate makers who join together, share knowledge. But also (local) companies that find each other and share their passion. Coffee roasters & chocolate makers find each other more often, also at Fruition in the Hudson Valley of New York. There are also the Irving Farm Coffee Roasters. Together they created this special bar.
Used cocoa: Heirloom Chuno cocoa – from Nicaragua. The Chuno cacao (from Ingemann) comes from 400 small cocoa family companies from Northern Nicaragua. The cocoa is a Trinitario – Acriollado.
Used coffee: Santa Isabel. Further described with: Alex & Martin Keller. Santa Rosa, Guatemala. Bourbon, Catuai & Caturra.
The bar is a nice blend of coffee & chocolate – 68% cocoa.
As tastes, the makers write: bergamot, spicy, toasty.
Ingredients: cocoa beans, cane sugar, cocoa butter, coffee beans.
Allergy note from the makers: may contain traces of nuts and milk. Soy-free, gluten-free.