Venezuelan Rio Caribe 72% chocolate
Strong and nutty, with coffee-like hints
The beans come from northeastern Venezuela. Harcourt-Cooze describes Venezuelan Rio Caribe as its most intense chocolate. It is strong, but not acidic, and has distinct nutty and coffee-like hints, as well as roasted aromas.
Willie’s Cacao Bar Chocolate. Crisp and pristine
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.
Ingredients and Notes:
Cocoa solids, raw cane sugar, cocoa butter. Cocoa: 72% minimum
May contain traces of nuts.
Storage and preparation instructions:
Store in a cool, dry place.
Responsible food business operator:
IMV Spezialitäten-Import, Marketing u. Vertriebs GmbH
|Nutritional values per
|2230 kJ / 537 kcal
|hereof saturated fatty acids
|< 0,1 g
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