Made from the same cocoa as the (prize-winning) Ping Tung # 1 but still very different. Why? Because of the fermentation.
You should see it that way: cocoa grows on the cocoa tree. The cocoa fruit is harvested. And then the magic begins. The cocoa is chopped open and the cocoa seeds actually get the chance to let go for a while in various ways (in heaps, in special crates). Yeasts that are naturally present start to taste the cocoa fruit and thus greatly influence the taste of the seeds.
That process makes the taste of the chocolate to a very large extent. Along with drying, which must then also be done with care, also to ensure that the cocoa does not mature any further (and therefore rot).
This # 9 Ping Tung is special in terms of fermentation because the cocoa is double fermented. As the fermentation proceeds normally, but then again – this usually happens with additional added yeasts in a separate vessel for a more controlled fermentation. Moreover, coarsely ground, just as we are used to from traditional chocolate from Taza.
The taste has thus become quite exciting, with taste tones described by the makers as:
Strawberry, apple, balsamic vinegar, champagne and nuts.
And yes, we think you will recognize that champagne, even in the scent. That is getting used to in dark chocolate, at least for us, but it will probably be nice if you have chocolate pairings.
Ingredients: cocoa, cane sugar, cocoa butter.
Made entirely in Taiwan, from cocoa to chocolate bar.
Awards: Won a silver medal at the Academy of Chocolate 2019 and silver at the International Chocolate Awards.
Because of the characteristic, yet heavy taste, we do not recommend chocolate for those who start with better chocolates. Then you can sometimes be disappointed. Because it is certainly not a common taste profile. Interesting. But certainly does not appeal to everyone, we think.