Description
The town of Cuyagua is located along Venezuela’s North Central coast in the Aragua state. It has a centuries old tradition of cacao farming involving the entire community producing some of the most rare and unique cacao in the world.
Once I receive the beans I determine the roast. In this case I opted for a very long and slow roast. This way, I aim to unlock all the fine flavours without losing them through over-roasting.
After roasting the beans they are then cracked into nibs and winnowed (winnowed means to separate the nib from the husk). I always finish my winnow with a hand winnow, every single nib passes through my fingers so that there is no husk in the mix, I find this extra steps gives the most purest taste possible.
At this point it is finally time to make my chocolate.
This chocolate was ground for 3 days in a stone grinder, then left to rest for a few weeks. It is then tempered and made into bars. As with most of our bars, it is a limited edition.
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!
Reviews
There are no reviews yet.