Description
Cultivated by an Ecuadorian family committed to flavor throughout harvest, fermentation and drying, this cacao yields dark chocolate temptingly rich with balanced, jammy fruit flavor.
Located on Ecuador’s northwestern coast, the Salazar family grows Nacional Hybrid cacao on their 100-acre farm. They also run a facility that dries and ferments the wet cacao. Their control over the pre and post harvest processes allows for exceptional quality and flavor of cacao beans.
TASTING: low acidity, no astringency, berry jam, long-lasting finish
PAIRING: Fontina Val d’Aosta, Caputo’s House Aged Cheddar, Alp Blossom, 12 year single malt scotch whiskey, barrel aged spirits e.g. whiskey or rum, fortified wines, e.g. sherry or vermouth, dessert wines e.g. madeira or port
CACAO ORIGIN: Ecuador, Esmereldas, Ecuador
INGREDIENTS: cacao beans, organic sugar, fresh pressed cocoa butter
MADE IN UNITED STATES