This award-winning Guasare cacao, grown by the Márquez family in Venezuela’s Perijá mountains, features a lively, zesty flavor profile brought to life through three distinct roasting profiles. After blending the roasts and grinding for 82 hours, the chocolate is rested for two weeks to develop its complex range of flavors, earning Silver at the 2023 Academy of Chocolate. Flavor: coffee, citrus, tangerine, orange, green herbs, laurel and licorice.
Rotterdam chocolate from Heinde & Verre
In Rotterdam-North, Heinde & Verre makes grand cru chocolates with custom-made machines. Each chocolate bar ‘matures’ for at least three months. A part of each batch is kept in the ‘chocolate library’. Chocolate is a fermentation product, so it keeps maturing, just like cheese. Heinde & Verre makes their chocolate directly from the cacao beans. There are only a few chocolate makers in the Netherlands who make chocolate completely from bean to bar themselves. This is called bean to bar chocolate
Weight: 2 x 35 gram
Produced according to organic standards (not certified).
Specificaties
| Ingredients | Cacao (beans and butter) 71%, Dutch beet sugar. Store in a cool, dark and dry place. |
|---|---|
| Herkomst bonen | Los Laureles Estate, Venezuela |
