Description
Dark chocolate made from the specific cocoa variety ‘Mayan Red’ from Honduras. Zoto has developed the fermentation profile for the cocoa used, and the cocoa won (already in 2013) a ‘cocoa of excellence’ award.
Description of the makers: “This dark chocolate is made from a famous cocoa variety from the Copán region, Western Honduras. This chocolate has its own character. The nutty and dynamic profile inspires and surprises with its creamy and caramel coffee flavours. The ideal guilty pleasure for lovers of dark chocolate. Also not a typical Maya Red bar…”
Flavor notes: caramel, coffee, almond, latte
Ingredients: cocoa, cane sugar, cocoa butter
72% cocoa, of which 65% cocoa beans, 7% cocoa butter. Content 45 grams.
Fun fact: the flavor profile for the fermentation of this cocoa was developed years ago, by Zoto (for Xoco S.A. in Honduras). Years later, the cocoa was auctioned in a special charity auction at the Chocoa chocolate festival. Zoto bid and won, and then turned it into this chocolate. From the same cocoa where they had devised the fermentation years before, they now came across the cocoa by chance, and (in collaboration with Mario van Chocolatoa) made this chocolate bar and a milk variant. Nice!
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