how is fresco unique
We prefer to make chocolate in small batches, refining ingredients, recipes and process with each new batch. Then, we publish the results on our chocolate packaging for your review.
r e c i p e n u m b e r
Every chocolate recipe receives a unique number. Cocoa bean origin, cocoa percentage, roasting levels and chocolate conching levels all combine to define a recipe.
p r o t o t y p e c h o c o l a t e
Imagine all the possible combinations of cocoa origins, cocoa percentages, roasting levels and conching levels; there are thousands of potential chocolate recipes.
We could never create every combination - but we can try.
Also, cocoa is an agricultural crop subject to seasonal changes. When repeating a chocolate recipe with cocoa from different harvests the chocolate naturaly changes character. For these reason each chocolate recipe is an experiment, unpredictable, a new creation: prototype chocolate.
c o c o a p e r c e n t a g e %
With all fresco chocolates this is the ratio of cocoa beans and cocoa butter, to sugar.
c o c o a o r i g i n
The country and region where cocoa was harvested tells much about how the finished chocolate will taste.
c o c o a r o a s t
Roasting is essential to chocolate flavor development. Each cocoa variety has its own unique range of flavors. Different roasting levels can coax these flavors from the cocoa. A "perfect" roast is subjective and personal. We slow roast cocoa for each chocolate batch to develop unique character. Our Making Chocolate web page describes different roasting leves.
c h o c o l a t e c o n c h e
Since Rodolphe Lindt invented the chocolate conche in 1879 it has been the standard method of developing chocolate flavor. Heat, motion, aeration and time produce the finished chocolate's flavor; this is conching. Adjusting these variables can produce dramatically different flavors. We explore levels of conching to rediscover chocolate’s primitive side. Our Making Chocolate web page describes different conching leves.