Description
Fine milk chocolate made from ‘Mayan Red’ cocoa from Honduras. Zoto has developed the fermentation profile for this cocoa, and has now turned it into a chocolate – in collaboration with Mario van Chocolatoa. A pure variant and this milk chocolate with 60% cocoa.
The makers say about it: “This chocolate brings Easter to the table all year round. A very accessible chocolate with a clear and direct pallet. Fun and pleasure for young and old. The ideal guilty pleasure.”
Flavor notes: sweet, caramel, biscuit.
Ingredients: cocoa, cocoa butter, milk, beet sugar
60% cocoa of which 50% cocoa beans, 10% cocoa butter. 12% milk powder. Content 45 grams.
Fermentation: 5 Days, 2 turns
Drying: 7 days
Roasting: 125 degrees, 20 minutes.
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