Madagascar 74% Dark Chocolate
Madagascar 74% Dark Chocolate
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MADAGASCAR chocolate is produced in Peraru with quality cocoa beans brought from the island of Madagascar in Africa.
It is a strong chocolate. It has a very impressive cocoa aroma with a light fruity-sweet sourness and pleasant notes reminiscent of citrus fruits.
It is produced with only two ingredients: 74% organic cocoa beans and 26% beet sugar.
It has a high cocoa content, it is not a bitter chocolate, but a delicious chocolate with a fruity profile.
Madagascar Tasting Notes: Fresh Fruit. Citrus. Balanced Acidity.
Vegan. Gluten free.
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Aroma Profile
Aroma Profile
Fresh fruit. Citrus. Balanced Acidity.
Contents
Contents
Just two ingredients:
Organic cocoa beans, beet sugar.
It does not contain lecithin, GMO, preservatives, added cocoa butter or additives.
origin
origin
Akesson's aims to grow the highest quality cocoa beans with the principle of sustainability. Cocoa has been grown in the Bejofo Estate in Ambanja, Madagascar, where Akesson's produces, since 1920. In the Bejofo Estate area of approximately 600 hectares, it is possible to come across cocoa trees that are up to 80 years old. Each morning during the harvest season, farmers collect approximately 400 ripe cocoa pods, crack them and quickly move them, without soaking, to fermentation boxes where they remain for six days. Fermenting cocoa beans as soon as possible after harvest is important to obtain high quality cocoa beans. After fermentation, the cocoa beans are first dried in the sun on terraces for a short time, and then they are taken to drying areas where they are not exposed to direct sunlight for controlled drying. Akesson's is one of the names that paved the way for the development of quality cocoa. The taste of cocoa beans changes slightly every year, but always maintains its characteristic feature with a clear, distinct fruit profile and high acidity.
grammage
grammage
50g
