This bar features cacao sourced from the pristine rainforests of West Papua, grown by the Ebier Suth Cokran farmers near Ransiki village. Using the Heinde & Verre Split Roast technique, one profile enhances fruity and spicy notes while another highlights floral tones, complemented by Dutch beet sugar to enhance the cacao’s natural fruitiness without altering its flavor.
Flavor: jasmin flowers, olives, nuts, liquorice and fresh passion fruit
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 grams
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 | West Papua, Indonesia |
