Description
This bar of pure, delicious goodness is made from cocoa beans from The Hacienda San José del Real, a farm established over a century ago.
Covering an area of 350 hectares, the single plantation is not only a hub for cacao and coffee production but also engages in timber harvesting. Additionally, a portion of the land is allocated for the purpose of reforesting. The conservation initiatives have led to a resurgence in the local monkey populations, coyotes, and small felines, which were previously on the decline.
Once harvested, fermentation takes place in cascade-type wooden boxes. The pre-drying and drying processes are done on wooden drying beds during a total of 8 days.
After drying, the beans are then shipped off to small scale chocolate makers and suppliers around the word.
Once I receive the beans I determine the roast. In this case, I roasted the beans at 120c for a total of 20 minutes, just long enough to capture the unique, fine flavours.
It’s a one off edition for us here, there were only 17 bars made in total and I’m ever so curious to hear from what you think of this bar!
INGREDIENTS: Cocoa beans, sugar, cocoa butter.
If you’d like to know more I’m always happy for chocolate chats so do pop by on a market day!
We are at Rotterdamse Oogst Markt every last Saturday of the month and at other farmers markets (dates vary, keep an eye out on the website or via social media for more dates!) throughout the year
Have a lovely day!
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