Bean-to-Bar (Craft) Chocolate 70%, Madagascar Sambirano, 0.5 kg

Description

About this product:
Weighted chocolate of the Origin series -
Madagascar Sambirano
Cocoa Sambirano belongs to the Criollo group, grows on the miraculous island of Madagascar, in the Sambrano river valley.
The UN had a hand in cultivating the original variety with a rich taste and no less rich aftertaste - at one time, this organization, as part of the program for the conservation of rare types of cocoa, founded multilevel plantations with chocolate trees and oil palm trees.
Sambirano cocoa bean melange chocolate is famous for its bright fruity taste and strong aroma. The tasting begins with citrus notes, warm shades of ripe cherries, plums, red wine and spices also open.
Thanks to the soft acidity of Sambirano cocoa beans, you can make great chocolate without sugar. The taste of the product itself is very interesting, while experts sometimes relish it with a glass of good aged cognac.
Chocolate is prepared in a melanger
, the product does not have lecithin and any additives.
About our products:
What is craft chocolate? Nowadays, it is often confused with handmade chocolate and raw (raw) chocolate. But we are talking about completely different planets. Bean-to-bar craft chocolate has its own distinct characteristics. Be sure to get to know them and appreciate the taste of new chocolate for you!
So what do you need to make craft chocolate? Of course, cocoa beans , and certainly aromatic profile, varieties Trinitario or Criollo. There is no reason to create craft chocolate from cocoa without a pronounced character. Otherwise, the tile, albeit containing a minimum of sugar and zero chemistry, will not impress tasters.
The perfect craft chocolate is always distinguished by a delicate and very stable finish, whether it is ripe plums, garden berries, honey, tobacco or nuts. But, mind you, in the composition of the tile there is not a drop of alcohol, not a spoonful of honey, the whole essence in nature of plantation cocoa beans . In search of the best of the best, artisans travel around the world.
The following are the special conditions for the fermentation of raw materials (it can be more or less long, depending on the variety), manual sorting and individual roasting, during which the flavor of the future delicacy is already widely revealed.
The composition of the craft chocolate bar is extremely short: cocoa mass , cocoa butter , sugar. Or even shorter, without cocoa butter ! There should be no preservatives, flavor enhancers or flavorings. In the first place, of course, cocoa mass . True, craft chocolate gurus can play with both proportions and taste, adding a few grains of pink salt or hot pepper. Or mix different subgroups of aromatic cocoa beans .
Very rarely, dessert truffles or case sweets are coated with craft chocolate. The filling should only complement the taste of the chocolate itself.
All the ingredients for craft chocolate, as well as for any other, are not boiled, but together they are conched (ground) to an extremely uniform state. However, in factory equipment, the particle size of chocolate "nectar" is 70–75 microns. But artisans use special mills with stone millstones - they are called melangers. In such equipment, the particle size is reduced to 15–20 microns, which makes chocolate much silky and softer. Also, the taste of metal is not transmitted to chocolate.
Handicraft chocolate involves a lot of time for its preparation. Conching the ingredients takes about 45–48 hours. This fact, as well as the high price of aromatic cocoa beans , explain the expensive cost of the finished product. A bar of 100 grams in the region of 100-200 rubles cannot be craft chocolate. The most expensive is made from the precious Criollo.
However, do not be discouraged! The concentration of chocolate flavor does not require a large volume for tasting. For the first time , just two or three slices of craft tiles is enough . Slowly savor and study the treat. The main thing is that the aroma and taste of delicious chocolate are fully revealed.
And finally, back to the mysterious bean-to-bar technology that we mentioned at the beginning of the story. What does a beautiful English phrase mean? Bean-to-bar talks about the full cycle of chocolate production. When one company, one person is responsible for all stages of creating craft chocolate, from the choice of cocoa beans and equipment to the development of the author's packaging. Responsibility for every step!