Papua New Guinea 221

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recipe: 221

origin: Papua New Guinea

cocoa: 69%

roast: dark

conche: medium

product notes: caramalized brown sugar, roasted nuts, cherry


Rich volcanic soil and up to 102 inches of annual rainfall make the Markham River Valley in eastern Papua New Guinea home to some of the most unique cacao in the word. Seasonal harvests from a single estate plantation are wood-box fermented for five days to develop complex flavors. Our dark roast brings out notes of caramelized brown sugar and roasted nuts leaving the cacao's characteristic fruity nature to emerge at the end. 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 bold tropical character while leaving a distinctively sharp flavor.

Compare 221 with recipes 219 and 220 to experience how different cocoa roasting levels dramatically change the chocolate's flavor.