Madagascan Sambirano 71% chocolate

The distinct fruity character of Madegassian cocoa comes in this bar chocolate particularly well. In the taste show themselves thereby especially red berries and ripe, yellow exotic fruits.

Willie Harcourt-Cooze is one of those slightly crazy or visionary stubborn people, depending on your point of view, who have made it their business to get the best out of a particular product - in his case, the cocoa bean - with perseverance and enthusiasm. Cultivation on the plantations takes place without pesticides, fertilizers or other chemical aids, and irrigation is carried out with water from the surrounding area. After harvesting, the cocoa fruit is dried and fermented on site before being shipped to Devon. There, Harcourt-Cooze carefully roasts the beans on an old plant dating back to the 1920s - proving that it's not modern technology that matters, but craftsmanship. The cocoa is conched for three days; unlike cocoa powder, this process retains all of the valuable cocoa butter. In the case of chocolate bars, even the untrained can experience the differences in taste quite directly. The quite thin bars are characterized by a captivating, crunchy break. In them, a certain originality is preserved, in terms of texture when chewing and in terms of taste.

Trade Name:

Dark chocolate

Ingredients:

Cocoa solids, raw cane sugar, cocoa butter. Cocoa: 71% minimum

Note allergens:

May contain traces of nuts.

Storage and preparation instructions:

Store in a cool, dry place.

Origin:

United Kingdom

Responsible food business operator:

IMV Spezialitäten-Import, Marketing u. Vertriebs GmbH
Johann-Sebastian-Bach-Strasse 30
65193 Wiesbaden
Germany