Description
In addition to the Philippines Mana 70%, Standout is also releasing a second limited edition this year.
A chocolate made with special cocoa: O Payo cocoa (Wasala and Siuna region, Nicaragua) via Ingemann, the cocoa processors who work directly with cocoa farmers in Nicaragua and centrally manage the fermentation process. Friis Holm, the Danish maker, is also known for the beautiful chocolates he often creates with their cocoa.
But in this chocolate, the cocoa is even more special, because where fermentation normally takes place in large wooden crates, oak barrels once used for rum are now used. And just as fermentation always depends on how it’s carried out (how long do you ferment, how often do you turn the cocoa during fermentation, do you ferment in a large pile or in a wooden crate, etc.), this is especially important here, because an oak barrel that once held a beverage always absorbs flavor—and then releases it again.
This bar’s flavor notes are described as: deep chocolate, browned butter, and tannins.
Rum is always a classic pairing with chocolate, but even in a rum-based barrel, flavors are released that are perfectly suited to the taste and enhance the chocolate—less fruity and more pronounced with deeper, darker, and quite powerful notes.
Ingredients: cocoa, sugar.
Allergy note: May contain traces of milk.
Contents: 50 grams
