A pure 65% chocolate with malt added. Barley malt, of course used extensively in beer – gives this dark roasted Honduras cocoa a nice sweet twist, one where you can really taste the granary of the barley malt.
The same cocoa as for the Honduras 70% is used, comes from San Pedro Sula – but for the bar with malt, the cocoa is just a bit longer / darker burned to
Intriguing combination, certainly not to everyone’s liking – your chocolate vendors also have to get used to – but we already received some very positive comments from others.
There is enough beer with chocolate flavors in it, often thanks to the used ‘chocolate malt’, there is also chocolate with beer in it (yes, of Zotter – we do not sell it because it just felt a bit too ‘special’ in taste ) but now also a nice chocolate with malt (malt also comes in all kinds of variations – depending on which grain is malted, and the degree of roasting.) There is plenty to read about and learn for who is not at home (beginning on wikipedia) as for those who already know a few things, and of course you can also go a step further and make malties with your malt, whiskey, as well as such a nice combination with chocolate, thanks to the richness of flavors in both the drink as in (good) chocolate.
All in all a nice chocolate for pairings with special beer or whiskey. After all, malt is in the latter two quite a central ingredient, and the somewhat dark Honduras can provide a beautiful combination.
Tasting note of the maker: malt, coffee, cocoa.
Ingredients: cocoa beans, cane sugar, barley malt
Vegan friendly – is also nice to mention.