Rich and aromatic taste. Spicy licorice, slightly peppery, long on the palate. Close your eyes and think of Cuba, its coffee, its cigars, its rum, its music... 75% cocoa.
Fresh and subtle, woody aroma with wild mushrooms, slightly acid and long on the palate. A round chocolate with good aromatic notes. Bean types are Criollo and Forastero. The aromatic properties of the Forastero bean break the acidity of the Criollo. 75% cocoa.
Fresh aroma. Slightly minty and fruity, delicate to the taste. Slightly acid. Complex, but perfectly balanced. A best seller for Pralus. 75% cocoa.
Pralus has sought and selected the best cocoa beans in the world. Includes a selection of the 10 best vintage world tablets (5 g each): Papua, Indonesia, Sao Tom, Trinidad, Venezuela, Tanzania, Ghana, Madagascar, Colombia, Ecuador.
White chocolate, not too sweet, with delicate flavours fresh and vanilla.
Unlike caramel-flavored milk chocolates made with caramelized sugar, Valrhona's Caramélia uses genuine dairy-based caramel (from real skim milk and butter) as a main ingredient. The result is a particularly silky smooth milk chocolate that maintains a clear cocoa note woven together with vibrant hints of caramel
Extra Noir 53 % is appreciated for its pronounced chocolate taste and its low cocoa butter content.
Composition 53% cocoa 46.5% sugar 30% fat content
TAÏNORI Dark Chocolate 64% (Dominican Republic) - Fruits and flowers are the predominate aromas of this chocolate - violets, lavendar, jasmine, dark raspberry and cassis. The soft fruit essence of a Framboise Lambic would be an amazing complement to the combination of red and black fruits found in the chocolate. For a taste that will enhance the floral essence of the chocolate, a Scotch Ale that evokes heather flowers and peat malt will provide richer, slightly heartier aromatics and texture that will contrast nicely to the delicateness of the chocolate.
Alpaco 66% Pure Ecuador - Dark Chocolate
COER DE GUANAJA 80% Cocoa ( South America) - Up the chocolate intensity of favorite recipes, strengthen the chocolate intensity where cocoa butter is flat such as in dessert creams, mousses and souffles...not recommend for coating or molding.
Adds a crunchy texture and strong chocolate flavor to cookies, ice cream, or just sprinkle them over a chocolate mousse. Dry-roasted pieces of the cocoa bean. Origin: Dominican Republic.
Crunchy cereal filling coated with delicious milk chocolate, Distinct caramel flavor with subtle savory aromas and notes of biscuit. Suitable for decorations such as on the surface of a cake or cupcake, and cold preparations such as mousses, creams, ices and bars. A deliciously crunchy texture and chocolate flavor to enrich your creations.
An exclusive combination of selected spices, Xocopili, includes curry and chili pepper for an exclusive spice blend. All the power and intensity of Venezuelan chocolate with 72% cocoa. Full-bodied flavor that lingers long on palate, lots of character, an ideal partner for multiple associations of contrasting tastes. Xocopili Chocolate Pearls are also the perfect compliment for a dessert wine or cognac.
A very pure and intense cocoa taste, with a very warm red mahogany color.
Intensity of the aroma, there's no denying that this 75% chocolate also has a powerful nose. Although there may be a touch of earthiness to proceedings one can certainly see this as a sophisticated chocolate. Spicy notes of coriander and cinnamon pushing through tobacco base although there is a remarkable lack of acidity present.
Taste of only chocolate at first, with coffee then arriving sweet, delicate, and with extraordinary persistence, sticking around longer than the chocolate. Mellow, sweet, and creamy, more melded with the chocolate, with a long aftertaste. It's like a good, rich mocha drink.
The 80% cacao bar is labeled Sandy, infused with crystallized sugar that really feels like fine sand on the tongue. What's not in this finished chocolate is also a distinguishing factor. Claudio Corallo chocolates have neither vanilla nor soy lecithin (a natural stabilizer), so when you taste the chocolate, you are tasting the very essence of cacao beans. The taste is earthy, intensifying as the percentage of cacao rises (the bars come in 73.5% through 100%, the difference being the amount of sugar added to the pure chocolate.
Tar and roasted notes from the cacao, ginger and chocolate give way to some lemony characters. Sweet up front, light, clean ginger taste in the beginning, spicy ginger takes over and completely tones down the big, rustic, bitter cocoa.
In terms of aroma there are few with such a strident nose. The aromatics are of an intense cocoa and hops roast with coffee also dominant, while the flavor is subtle. You should get the pre-requisite natural bitterness, but also hints of under-ripe citrus fruit while the coffee notes return.
Chocolate made with 70% cocoa and crystallised orange peel. The core flavour of cocoa still has the intensity as others with a direct coffee nose. The flavors are similar to the soft 73.5% chocolate but with a welcome mild orange peel follow through. So often orange peel can distract from the central chocolate theme, but not here.
Araguani 72% Pure Venezuelan - Dark Chocolate.
Made from rare Venezuelan cocoa beans, Araguani can be compared to great wines with high tannins and a long lasting finish on the palate. It has flavors of currants and chestnuts with hints of honey and fresh baked bread.
Composition: 72% cocoa 27.5% sugar 44.1% fat content
Packaging 3 kg bag of feves, Shelf Life 14 months.
Storage Keep in a dry, cool place at between 60.8/64.4 °F (16/18 °C)
GUANAJA Dark Chocolate 70% (South America) - Guanaja develops extraordinary bitterness in this masterful blend of Criollo and Trinitario beans that reveals a whole aromatic and complex range of fruit, coffee, molasses and floral notes. Composition: 71% cocoa 28.5% sugar 42.2% fat content Packaging 3 kg bag of feves Shelf Life 14 months
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