Madagascar 214

$ 8.00

recipe: 214

origin: Madagascar

cocoa: 74%

roast: light

conche: medium

product notes: berry, citrus, raisins, tannin

awards

Good Food Award Gold Seal 2012

Good Food Award Winner 2012

Gold Award, Northwest Chocolate Festival 2012

description:

Madagascar's Sambirano Valley produces some of the most flavorful cacao in the world.  Daily harvests from a single 600 hectare plantation are fermented six days to develop a signature fruitiness.  Our light drum roast develops and enhances this cacao's fruity character.  Days of stone grinding achieve a silky texture.  Next, the chocolate is heated, mixed and aerated, this is conching. Our medium conche step mellows some of this cacao's raw acidic nature, resulting in a chocolate with complex flavors including notes of citrus, reminiscent of grapefruit. 

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