Pure origin chocolate made with 68% cocoa from Hacienda Victoria in Ecuador. With taste notes of red wine and balsamic vinegar.
From cocoa bean to chocolate bar made by Casa Cacao in Girona. And for those who don’t know – that is the chocolate workshop of El Celler de Can Roca – the world famous 3 star restaurant. Jordi Roca has been making desserts from good quality chocolate for some time, but during trips to the cocoa plantations in South America he came into contact with cocoa even more. He wrote a book about it, and later plans came up to make bean to bar chocolate himself. That is happening now, in the house of the cocoa (Casa Cacao). It is a restaurant, a chocolate cafe but above all a place where cocoa is made chocolate (you can see it there too). As Chocolate Vendors we have had a nice range (even if we say so ourselves) of origin chocolates for some time, but it is certainly nice when ‘big names’ and people who are so much involved with taste share and spread the love for chocolate & cocoa. . In this way we hope that a few more people will be encouraged to look beyond the candy chocolates from the supermarket, and that more attention will be paid to where cocoa comes from, the people who cultivate it with care and the wonderful diversity of flavors that this produces.
Taste note from the makers: Good acidity leading to red wine and balsamic notes. Not astringent at the end.
Ingredients: cocoa beans, cane sugar, cocoa butter.
Content 80 grams. Allergy note from the makers: may contain traces of milk, gluten, nuts and soy.