Discover Arriba Nacional cacao beans from Hacienda Victoria Estate in Ecuador in its purest form: without any additives. The chocolate acquires its smooth and creamy character by grinding and aerating the cacao for 85 hours.
Flavour: Brownie, walnut, herbs, coffee, white 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 the chocolate ‘from the cocoa bean’ all by itself. There are still 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) 100%. Store in a cool, dark and dry place. |
|---|---|
| Origin of beans: | Hacienda Victoria Estate, Ecuador |
