Description
For our 10th anniversary, we had the privilege of presenting a beautiful “Duo Roast” bar created by Heinde & Verre. Made especially for us using our own Paul Roast and Emma Roast profiles. One batch was roasted longer at a lower temperature, while the other was roasted for a shorter time at a higher temperature. It was a wonderful creation that we were incredibly proud of, and it was fascinating to taste—and share—the differences between the two roasts.
Of course, Heinde & Verre is best known for its signature split roast technique. As described above, part of the cacao is roasted for a shorter time at a higher temperature, while another part is roasted longer at a lower temperature. The two roasted batches are then blended together to create the final chocolate. This approach truly offers the best of both worlds: the same cacao, roasted in two different ways, resulting in greater harmony and beautifully integrated flavour notes.
The cacao from Finca el Jardín is naturally fruity and remarkably light in colour. Yet the flavour profile develops in different directions depending on the roast—one highlighting brighter acidity and spice, the other revealing softer fruit notes and delicate caramel nuances. Together, the makers describe the result as:
“Refreshing layers of bright cranberry acidity, lightly spiced caramel chocolate, red fruit, and nuts.”
Ingredients: cacao, beet sugar, cocoa butter.
Net weight: 70 g.
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