Description
Hurrah! This way we complete the range of Zoto chocolates.
Also made with cocoa for which Zoto drew up the fermentation profile years ago – for the beautiful company Ingemann that works with various cocoa varieties in Nicaragua. They work directly with the cocoa farmers and ferment centrally to optimally control the taste. To do this, they worked together with Zoï & Tom who devised how the Rugoso cocoa variety could best be fermented.
You may already know Rugoso cocoa from the famous chocolates of Friis Holm, who made a normal variant and a ‘bad ferment’ – but also from other bean to bar chocolate makers (Morin for example).
Since Zoto also knows how to make stunning chocolates, partly thanks to the collaboration with Mario from Chocolatoa, we simply had to offer this bar.
Taste notes described by the makers: dark berries, plum, molasses, hazelnut paste, hops.
Ingredients: cocoa beans, cocoa butter, beet sugar.
Allergy note from the makers: may contain traces of nuts.
Contents 45 grams. Store in a cool and dry place.Fermentation: box (1048kg) for 5 days, 2 turns
Drying: 7 days in the open air in the sun, on wooden platforms
Roasting: 130 degrees for 18 minutes
Grinding: 48 hours.
Award: Bronze at the EU Chocolate Awards 2018.
