Morin says about it: “Cocoa was introduced on the island of Trinidad by the Spaniards in the 16th century.
About 200 years later, it became a refuge for cocoa from Central America and South America when it was destroyed by disease. The introduced varieties were crossed to produce a strain that combines the resistance of the Amazonico varieties with the delicate character of the Criollos: the Trinitario was born.
These cocoa beans are harvested by small producers on the island of Trinidad. Then fresh from every family collected by the Trinidad Cocoa & Coffee Industry Board from Trinidad & Tobago. The cocoa is fermented and dried centrally to ensure the stability of quality and aromatic standards. ”
Taste note from the makers: This cocoa grown on the island of Trinidad brings the chocolate aromas of nuts and sweet spices, and ultimately hints of caramel and honey.
Ingredients: cocoa, cane sugar, cocoa butter, sunflower lecithin
Allergy note of the maker: may contain traces of milk, nuts and sesame.