Description
The cocoa beans for this chocolate have been aged for four months in bourbon casks.
Yes, chocolate matured in barrels. It does not turn out to be much better people. With beer that is still quite hip, all kinds of nice ‘barrel aged’ editions – where you usually have a nice extra price for it – chocolate is some time maturing chocolate more or less common in the bean to bar world – but it is now on bourbon barrels to ripen … you still have to be called Raaka for now.
82% cocoa from Belize from Maya Mountain Cacao.
Ingredients
Cocoa beans, cane sugar, maple sugar, cocoa butter. Everything organic.
Pujan Yadav –
A vey unique & polarizing bar. It starts off quite sharply woody in pungent(¿) kind of way but it only lasts a second–right as it hits your tongue. The bar melts into this cherry like taste and a sweet aroma that is characteristic of the Belize cacao. I think unfrosted was definitely the way to go since aging in oak wood serves a similar purpose – at least aromatically – and that is evident in the after tones of this bar. I’d still prefer they aged it less than they have. TLDR: It is a must try bar for everyone for its uniqueness but probably the woody flavor lovers will enjoy this more!
regina –
Intense smaak met een lichte rokerigheid. De cacao is diep en complex, en de rijping op bourbonvaten voegt een interessante twist toe. Niet voor iedereen, maar wie van uitgesproken smaken houdt, zal dit waarderen.