Milk chocolate from Casa Cacao with 50% cocoa from D.O. Los Bejucos in the Dominican Republic. And … 15% sheep’s milk.
Casa Cacao is a chocolate workshop and at the same time a chocolate café and hotel. A beautiful new project from the Roca brothers, who have one of the most famous restaurants in the world with “El Celler de Can Roca”. The youngest brother Jordi Roca was already responsible for the desserts in the three-star restaurants and in that capacity he (of course) also became interested in the origin of the chocolate: the cocoa.
This led to a trip and a book (also called Casa Cacao) and finally to the plan to make chocolate yourself, from the cocoa (bean to bar). Made of good and fair cocoa from special cocoa plantations. In Girona a place was created for chocolate making, where the opportunity arose to show visitors how chocolate is made, and how important the (origin of) cocoa is for the taste. A great goal, and in our opinion great that people who know so much about taste are also committed to original chocolate, and to make it more famous.
For the milk chocolates in particular, it is nice to know that at Casa Cacoa they combine different types of milk with the cocoa. In this case cow’s milk but in other chocolates goat’s and sheep’s milk is used. Certainly not standard, and nice to notice the (large) taste influence. Of course not for vegans, but for them it is a good idea to compare the dark chocolates. The taste difference is of course immense based on the origin of the cocoa alone.
The makers say about it: “Cacao collected, fermented and dried on the same farm of 460 hectares of cacao culture called” National Cacao “, fermented for 3 days in wooden crates. At the Casa Cacao workshop, we select the cacao by hand, we roast it, crack and winnow the beans, add organic cane sugar and cocoa butter as well as goat’s milk powder, and then we conche it for a minimum of 48 hours. ”
Ingredients: cocoa beans (Dominican Republic), sugar, sheep’s milk (15%), cocoa butter.
Allergy note from the makers: may contain traces of gluten, nuts and soy.