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Original Beans Cru Piura Porcelana Bar – 75% Cacao
Crafted exclusively with white cacao from the Pirua River Valley in the Peruvian Andes.
The chocolate is conched for 72 hours.
Cacao origin: Peru.
Net wt: 2.46oz/70g.
Notes: Kumquat, lime, apricot, and raspberry flavors with hints of toasted pecan.
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Original Beans Cru Virunga Bar – 70% Cacao
This is the first-ever single-source chocolate from the heart of Africa: the Congo.
The beans are grown at the margins of the dense, Forests of the Virunga national park,
home to gorillas, okapis and the original Pygmy people.
The chocolate is conched for 20 hours,
which results in a well rounded, intense flavor profile that gives flight to all the fruit notes.
Cacao origin: Congo.
Net wt: 2.46oz/70g.
Notes: mouthwatering fruit of mulberry, cara cara orange and a floral burst of honeysuckle.
It dances on the tongue.
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Original Beans Beni Wild Harvest Bar – 66% Cacao
These Original Beans of the Amazonian Northeast of Bolivia are the ancestors of all cacao.
Harvested in the wild by canoe,
these beans are so much smaller than typical cacao that few manufacturers have mastered
the special roasting techniques to extract their unique flavors.
The chocolate is conched for 24 hours,
which creates a slight acidity with a lingering finish.
Cacao origin: Bolivia.
Net wt: 2.46oz/70g.
Notes: Cognac, raisins, honeyed black tea, slightly tannic with a lush prune finish.
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Original Beans Esmeraldas Milk Bar – 42% Cacao
One of the most distinctive milk chocolates made.
It starts with Arriba cacao from Ecuador,
which typically lends itself to some of the world's boldest dark chocolate.
Sweet Swiss milk is then added, and the chocolate is conched for
50-hours,
which brings out buttery, rich caramel notes.
Topped with a subtle nip of sea salt
(fleur de sel), this milk chocolate has a sexy purr,
while maintaining the robustness of a refined dark chocolate.
Cacao origin:
Ecuador.
Net wt: 2.46oz/70g.
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