Manoa – Flavors of Cacao – Coconut

Description

A beautiful chocolate from Manoa. In the series ‘flavors of cacao’,which has a beautiful addition that comes from there. In this case: coconut.

Coconut combines very nicely with cacao, some cacao at least, and quite complicated to get a good balance, and of course the quality of the cacao and also the coconut also makes a big difference.

Now, coconut is very specific to Hawaii, the Polynesian settlers came with ‘Niu’ (the word for coconut) and it remained an important source of food and drink for all time. In old times, there were (apparently) few types of fruit there, and coconut was extra important. Anyway, nice to read a bit more on the packaging, and then google how it all works. This way, in addition to enjoying a delicious bar, you can learn a little bit of history of a beautiful place far away, fascinating!

The chocolate is made with coconut milk powder, so the coconut is really completely ground into the chocolate. It is a real coconut chocolate, but therefore automatically vegan. (because without animal milk). That is a nice bonus but not what this bar is about, this chocolate is really about the coconut, and the combination.

Ingredients: cocoa, cane sugar, coconut milk powder, cocoa butter.

Contents 60 grams. 65% cocoa.

Manoa advises to eat the bar between 18 and 21 degrees. A little warmer than in your house perhaps, especially in winter, but anyway a nice experiment to taste a bar (this or another) at different temperatures, because yes, we agree – that makes a lot of difference. And a little warmer also makes the taste come out a little faster. Of course you can also keep it in your mouth a little longer, then it also warms up quickly. Bite-swallow-gone is of course never recommended.

Also nice: Mano gives pairing suggestions. With this bar a Chenin Blanc wine, Caribbean rum or an IPA beer.