Description
Milk chocolate with 60% cocoa, Manya. From the Ituri province of Congo. Van Zoto, fermentation experts from Belgium who drew up the fermentation profile for all the chocolates they make (together with Mario van Chocolatoa). Very rich chocolates, let them melt slowly and taste the many flavors.
This chocolate is nice to compare with the dark chocolate of the cocoa from Congo from Zoto.
“It all starts with a passion: the passion for quality cocoa. Through our scientific approach to spontaneous post-harvest processing at origin, we extract the full flavor potential from carefully selected cocoa beans. Open the package you hold in your hand and experience the result of our effort: a chocolate bar with a uniquely intense and complex taste experience. Take a bite, let it slowly melt in your mouth! Let us take you on an adventurous journey of taste experiences.”
Flavor notes described by the makers: caramel, spicy, orange zest
Zoto also adds to the flavor tones: slow melt. In other words, let the chocolate melt slowly to experience this chocolate and its flavors properly.
Ingredients: cocoa beans, cocoa butter, beet sugar, milk powder.
50% cocoa, 10% cocoa butter, 12% milk powder.
Allergens: contains milk.
Keep cool and dry. Content 45 grams.
Made together with Chocolatoa.
And, Zoto wouldn’t be Zoto if they didn’t also state exactly how the cocoa was processed!
Fermentation: 7 days heap (277kg), 3 turns
Drying: 2 days pre-drying + 5 days outdoor sun drying
Roasting: 130 degrees, 18 minutes.
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