From the Fu Wan series of chocolates where special yeasts are added during fermentation. In this case with brewer’s yeasts as used for ‘American Ale’
The fermentation of cocoa largely determines the taste. The cocoa is usually placed in wooden boxes, or in a heap, after which wild yeasts from the area come to it, convert the sugars of the cocoa fruit pulp and influence the taste of the cocoa kernels (cacaonibs). That is the standard way, although there is still a lot of difference in how this is done. Is the cocoa left alone during fermentation or is it stirred one or more times for a more balanced distribution, is it done in wooden boxes or not, is the whole covered (for example with banana leaves) or not. How is the temperature. Etcetera. In order to get a consistent and good quality cocoa, it is important to keep control over the fermentation.
The next step is – as it often happens with other products of fermentation – to add cultured yeasts. As happens a lot with beer. In this case, a yeast has been added in the fermentation as used with American Ale. Of course, as always with Fu Wan with cocoa from Ping Tung, Taiwan.
The cocoa is roughly ground, so that the chocolate actually has a somewhat rougher structure – in the direction of the American makers Taza.
Taste notes described by the makers: orange, grape, pineapple, pear.
Ingredients: cocoa, sugar, cocoa butter, yeast.
Allergy note from the makers: May contain traces of nuts, peanuts and shellfish. Content 35 grams.
A beautiful chocolate for a chocolate tasting (less for beginners) – and certainly nice to taste together with the other chocolates from the ‘Special Ferment’ series from Fu Wan – or together with, for example, the Double & Triple Turned from Friis Holm – also chocolates that specifically focus on differences from the fermentation.