At Casa Cacao not just ‘milk chocolate’ of course. Just as they do not just use cocoa, of course, but refined origin cocoa.
In this case, the chocolate is made with 60% cocoa from Hacienda Cacao Caribe from the Las Trincheras region of Venezuela. From the cocoa harvest of 2018.
Cow’s milk is used to make a special milk chocolate.
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 go on to say: “Cacao from the Hacienda Cacao Caribe, in the area of Las Trincheras (Venezuela) that has been fermented in wooden crates for 5 to 6 days covered in banana leaves and then dried in the sun and on the ground. for 4 to 5 days.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 whole cow’s milk powder, and then we conche it for a minimum of 48 hours. ”
Ingredients: cocoa (Las Trincheras Venezuela), sugar, whole cow’s milk powder (14%), cocoa butter.
Allergy note from the makers: contains milk. may contain traces of gluten, nuts and soy.
With 60% cocoa it is a fairly dark milk chocolate, by the way, not as sweet as what you find in the supermarket. In this case with 31 grams of sugar.