Casa Cacao – Venezuela 60% with cow’s milk

Description

Natuurlijk! Hier is een vloeiende en natuurlijke Engelse vertaling, geschikt voor gebruik op een productpagina of in een beschrijving bij CraftChocolate.store:

At Casa Cacao, you won’t just find “milk chocolate.” Just as they carefully select only fine origin cacao, their approach to milk chocolate is equally refined.

This bar is made with 60% cacao from the Hacienda Victoria estate in Ecuador. Cow’s milk is added to create an exceptional milk chocolate with real depth of flavor.

Casa Cacao is both a chocolate workshop and a chocolate hotel and café — a beautiful project by the Roca brothers, famous for El Celler de Can Roca, one of the world’s most renowned restaurants. The youngest brother, Jordi Roca, was responsible for desserts at the three-Michelin-star restaurant, and through that role, he developed a deep curiosity about the origins of cacao.

That passion led to a journey, a book (also titled Casa Cacao), and ultimately to the decision to make their own chocolate — from bean to bar — using high-quality, ethically sourced cacao from exceptional farms. In Girona, they created a space to craft chocolate while inviting visitors to see how it’s made and to experience how cacao origin influences flavor. It’s a wonderful initiative from people who truly understand taste and want to help others appreciate fine origin chocolate.

For their milk chocolates, Casa Cacao experiments with different types of milk — sometimes cow’s milk, sometimes goat’s or sheep’s milk — each offering a distinct influence on flavor. This bar is made with cow’s milk, while other versions highlight the unique character of the alternative milks. Not for vegans, of course, but for them the dark chocolates are an excellent way to explore the wide range of cacao flavors.

The makers describe the process as follows:
“Cacao from Hacienda Cacao Caribe in the area of Las Trincheras (Venezuela), fermented in wooden crates for 5 to 6 days under banana leaves and then sun-dried for 4 to 5 days. At the Casa Cacao workshop, we hand-select the beans, roast, crack and winnow them, and add organic cane sugar, cocoa butter, and whole cow’s milk powder before conching for a minimum of 48 hours.”

Ingredients: Cacao (Las Trincheras, Venezuela), sugar, whole cow’s milk powder (14%), cocoa butter.
Allergy note: Contains milk. May contain traces of nuts.
Net weight: 80 g.

With 60% cacao, this is a rather dark milk chocolate — far less sweet than a supermarket version — with 31 g sugar per bar.