Description
This 52% dark milk chocolate bar includes locally sourced organic sourdough bread, and brown butter ground smooth. Finished with sea salt, the profile is defined by the intersection between fermented grain and Marañon cacao.
Craft & Origin
Johnty Tatham produces Lucid chocolate in the Coastal Wairarapa region of New Zealand from a remote farm location. He employs a rigorous bean-to-bar process using organically sourced Marañón cacao from Cajamarca, Peru. This expression features artisanal sourdough and house-browned butter that have been meticulously refined directly into the chocolate, ensuring the malty tang of the bread is captured in an exceptionally smooth, decadent texture. The addition of browned butter creates a clean, luxurious melt, while a touch of sea salt provides a sharp, savory contrast. The chocolate production focuses on highlighting these toasted, complex aromatics through precise roasting and controlled conching processes. This technical approach yields a sophisticated bar that celebrates original vision and culinary alchemy through the expressive medium of Marañón cacao and fermented sourdough.
Flavor & Texture
Notes of lactic bread, nutty brown butter and sea salt are carried by a velvety texture, ensuring a smooth and persistent melt on the palate.
How to Use
Enjoy this bar alongside a cup of black coffee or a malty amber ale.
Why We Like It
We value the technical execution of the inclusion and the collaboration between two local Wairarapa makers.
Technical Details
- Size: 50g
- Origin: Wairarapa, New Zealand
- Cacao Source: Marañon cacao produced by Noe Vasquez near Huarango in Cajamarca, Peru
- Production Method: Bean-to-bar
- Dietary Notes: Contains dairy, contains gluten, soy-free
- Pairs With: Coffee, amber ale, aged cheddar