Description
The cocoa beans used for making this chocolate are Medalla, a unique micro-lot contributed by 30 farmers in Nicaragua.
After being hand-sorted at a central facility, the beans are fermented for approximately 7 days and then dried for another 7 days on average. Once dried, they are shipped to bean-to-bar makers and small-scale suppliers worldwide.
The moment these beans arrive at our workshop, a roast profile is determine. Roasting the beans slowly and at a low heat captures all the fine flavours these incredible beans have to offer. Our chocolate is then stone ground for up to three days depending on the variety.
Directions for hot chocolate:
Warm 30g of chocolate with 200ml of your milk of choice in a pan. Whisk until all the chocolate is melted and it is nice and hot. Adjust milk and chocolate quantities to your own taste if desired.
Weight
200g
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