AGED ONE YEAR, PATIENCE REQUIRED
In our factory we keep a private stock of cacao and chocolate just to pleaseand train our own taste buds. However, every now and then we come across a small lot, something unusual, something special that we would like to share with our customers: the limited edition micro batch from Lot #14. We have made only 100 two-bar boxes. That’s it.
NOT FOR BEGINNERS
The Nicaragua Dark 71% is a blend made of four genotypes of Nicaragua cacao grown and fermented by Ingemann: Chuno, Tuma. tenor and Rugoso. The result is a “not for beginners” chocolate bar with strong dark notes that hit your palate immediately, followed by flavours of liquorice, tobacco, green herbs and grapefruit in the finish.
Also, as you will notice in the aftertaste, there is still a considerable amount of tannin in the chocolate bar which activates the mouth. Tannin supports the “ageing potential” of this bar. As an interesting experiment you could eat one bar now and leave the other bar to further “age” for at least another 6 to 9 months. Our prediction: the tannin will make way for more mellow flavours of dark chocolate, herbs and fruit.