Kankel is committed to terroir. Going beyond soil, climate and topography, collective wisdom results from the work of people with the natural environment which give those original products their distinctive characteristics. The goal is to bring you on a memorable trip to the places of their origin. The essence of each territory is reflected in cacao beans that are transformed, without any unnecessary intervention, into a bar in which the variety and the elaboration process are manifested without artifice.
Naturally, inside a cacao pod, we find the cocoa beans wrapped in mucilage, which is a pulp with a cherimoya-like fruity flavour that has sensations of acidity and sweetness. With this, Kankel Cacao generates a freeze-dried product that they later combine with the fermented, dry, roasted and shelled cocoa beans in the refining and conching process. They created a bar that recovers the union of mucilage and beans without adding sugar, just as nature would offer it to us.
MAKER: Kankel Cacao, Spain
CACAO CONTENT: 80%
CACAO ORIGIN: Lower Sambirano Valley, Madagascar.
HARVEST: Last quarter, 2017.
CACAO VARIETY: 80% Trinitario, 10% Criollo & 10% Forastero Hybrid.
FERMENTATION PROCESS: 6 days in wooden boxes.
DRYING: Sun & shade, on the floor.
Conching: Slightly velvet.
WEIGHT: 75g (2.64 oz)
Cocoa, sugar, pure cocoa butter.
Keep in a cool, dry place, away from direct light and strong odours. Store at maximum
18 ° C in its original packaging