Description
Cocoa chocolate from Congo (province of Ituri) made from a local blend of cocoa fermented according to the profile developed by Zoto.
This way you have a very direct link from the chocolate bar that you have in your hand (or put in your shopping basket right away) to the cocoa. Zoto made the chocolate together with Chocolatoa, but Zoto also traveled to Congo to help the cocoa farmers develop a nice taste profile for this specific cocoa. And you can taste that here now. That is quite special.
The makers further say: “The Kilimamenza is a dark, well-balanced chocolate, more accessible to non-experts and an excellent chocolate to start with fine taste chocolate. Everyone appreciates the dynamic and recognizable taste profile!”
Taste description of the makers: dark, watermelon, peach, chamomile.
Yes, when reading those flavors you might think -huh- but it’s very tasty, and the flavor tones described by Zoto are (unlike some makers) also very much what we get out of it (after reading it .. .). Zoto also adds: slow melt. In other words, you can taste this especially if you let the chocolate melt slowly. Melting a little slower is of course always wise with good chocolate, but certainly with such rich tasting chocolate as that of Zoto. Extra bonus: more bang for your buck. Of course, they are not the largest bars, but that’s the beauty, there is all the more to taste.
Ingredients: cocoa beans, cocoa butter, beet sugar.
75% cocoa – 68% cocoa beans, 7% cocoa butter.
Keep cool and dry. Content 45 grams.
And at Zoto you just get a whole heap of information about how the cocoa is processed. Fun, meaningful, educational.
Beautiful chocolates for when you want to organize a tasting, but of course also just like that. For the knowledge, but certainly also for the taste.
Fermentation: 7 days fermentation in boxes (100kg), 4 turns
Drying: 6 days open air sun-dried, under sun protection
Toasting: 120 degrees, 19 minutes.
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