Description
A beautiful new bar from Heinde & Verre, featuring cacao that has been roasted in two different ways to achieve the fullest possible flavour.
The makers themselves describe it as follows:
“Ceremonial cacao from the Maya people. Experience the spirit of the Maya tribes of Guatemala. If you are looking for an authentic chocolate experience, this native—and award-winning—Guatemalan cacao variety delivers exactly that. True food for the soul.
To unlock a wide spectrum of flavours, we have applied our signature split-roast technique. This single-origin cacao from Guatemala shows its best qualities when the beans are divided into two separate batches. One batch is roasted slowly and gently at a low temperature, while the other is roasted for a shorter period with a gradually increasing temperature.
Tasting notes: A chocolate bar full of captivating contrasts. Vibrant notes of kumquat bring a fresh, fruity character, balanced by the deep, gentle warmth of malted barley and subtle hints of bay leaf. The finish reveals refined tannins reminiscent of a dry Chianti Classico.”
While we must admit we are not entirely sure what a dry Chianti Classico tastes like, we can certainly detect the tannins and bay leaf notes. There is also a pleasant fruitiness and creaminess to the chocolate. In fact, you’ll probably need more than one piece to discover everything this bar has to offer. Complex, layered, and full of surprises.
Ingredients: cacao, beet sugar, cocoa butter.
Allergen information: contains no allergens.
Net weight: 70 g.
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