Description
At the end of last year, we were allowed to present a beautiful ‘duo Roast’ bar from Heinde & Verre for our 10th anniversary. Specially made for us in our own ‘Paul roast’ and ‘Emma roast’. One roasted longer at a lower temperature, the other higher temperature and shorter. A beautiful creation, we are very proud to be able to celebrate our anniversary with something so beautiful. And very nice to taste the difference and let others taste it.
But Heinde & Verre is of course known for using a ‘split roast’. In other words – they roast, as outlined above, one part shorter and at a higher temperature, one part longer and at a lower temperature. And then they combine that cocoa, and that becomes the final chocolate. This way you actually get the best of both worlds. Twice the same cocoa, but twice a different roast, for even more harmony, and fine, converging flavour notes.
The cocoa from Finca el Jardin is fruity, and the cocoa has a beautiful light colour. But the flavor notes go in different directions – from one roast more sharply sour with spiciness, and the other more soft fruity and light caramel notes. Together described by the makers as: Refreshing layers of cranberry bright acidity, light spicy caramel chocolate, red fruit and nuts.
Ingredients: cocoa, beet sugar, cocoa butter.
Contents 70 grams.
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