It’s nice that Morin occasionally uses cocoa from Ingemann from Nicaragua. They specialize in specific (and patented) cocoa varieties that grow there. Cocoa farmers receive guidance on growing and harvesting and the fermentation takes place centrally. This produces high-quality cocoa, which gives the cocoa farmer a high price. And … there is excellent chocolate to make. This proved, for example, also Mikkel Friis Holm, but Morin has also occasionally processed this cocoa.
Previously, we sold temporarily the ‘Nicalizo’ and ‘Rugoso’ now it’s time for Chuno. A very fine chocolate. Pure but very creamy in flavor / structure. Previously earthy and classic ‘chocolate flavor’ (with whipped cream) than fruity. End direction really earthy (including grain) and coffee. The whole is very nice. We will sometimes describe later. Or you can do it yourself. Nice to compare with Chuno from, for example, Friis Holm.
Taste description of the maker: This cocoa from the north of the country is characterized by its vegetal character and hints of grapefruit.
Ingredients: cocoa, cane sugar, cocoa butter.
May contain traces of nuts, piondas, sesame and milk.