Papua New Guinea 220
origin: Papua New Guinea
product notes: nut, roasted sugar, citrus
awards: Good Food Awards Winner 2013
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 medium roast brings out a medley of nut and caramelized sugar notes, then transitions to an acidity reminiscent of citrus during the middle and finish; one of our most complex chocolates. 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 220 with recipes 219 and 221 to experience how different cocoa roasting levels can dramatically change the chocolate's flavor.