Naive - Ancient Dark Chocolate - White Cacao 80%Naive
During Domantas Usalis' eight-year chocolate career, he learned a few things. Not only he has formed beautiful and far-reaching relationships with small cacao-farmers, but he has also developed the vision for his mission in the chocolate industry. His core passion is to source, experiment and test, so let him introduce this temperate yet beautiful creation - heirloom and ultra-rare Mexican white cacao chocolate with white cacao nibs. The flavour, texture and colour of this chocolate will leave you in no doubt about the authenticity of the recipe. It is chocolate of the purest form.
About "Theobromaz" Collection: This collection brings in a new wave of chocolate making. Naive wants to challenge the outdated and orthodox chocolate industry with its futuristic concept and invite curious eaters to taste chocolate in a completely new way. So why not open your mind and join us on a quest to explore the new shapes and layers of the cacao fruit.
White Cacao: Finca La Rioja is a tiny farm located in Cacahoatan, Chiapas, Mexico. Just for the record, Cacahoatan means the "Place of Cacao" in the ancient Toltec language so there is little debate about the significance of this place for a chocolate maker like Domantas Uzpalis. The history of cacao in the Southeast of Mexico dates back to pre-colonial times. Chiapas was the center of cacao commerce in Mesoamerica when the Spaniards reached the area in 1522. What is more, the first cacao brought to Europe to the Spanish court came from Chiapas too. I would like you to explore the unique composition of ultra-rare white Mexican cacao that comes from the small La Rioja farm.
Pod: A mix of heirloom cacao varieties is grown on the farm including pentagona, lagarto and some ancient criollo types. The yearly harvest of these old varieties is of approximately 70-140 kg a year and it ideally complies with unorthodox Naive's sourcing concept.
Bean: The beans are fermented in wooden boxes for five days. They are turned three times a day and then dried on wooden beds in the sun. The absence of purple pigments in the seeds indicates heirloom and ancient seed genetics and contributes to the pale and bright chocolate colour.
Flavour: A combination of many subtle flavours and aromas like rooibos, melted together with hints of hay and acidic flavours too.
Aftertaste: Initial punch is followed by lingering chocolate aftertaste for up to 8 minutes.
Quality: Strong and characteristic.
heirloom white cacao, cane sugar. Cacao min. 80%.
Weight: 65 g
In a little town on the Eastern side of Lithuania, Naive Chocolate makes outstanding bean-to-bar chocolate. Each and every morning, the chocolate master carefully roasts fresh cacao beans whose delicious aroma gently awakens the residents of the town. Just as they were hundreds of years ago, cacao beans are slowly rolled and conched to release their extraordinary bouquet of fruits, nuts and flowers in a delicately finished chocolate bar. These handcrafted bars are later stored to mature and form a complicated array of tastes and seasonings. At Chocolate Naive, one of only a few of such producers worldwide, the production cycle starts with dried cacao bean. Top class cacao beans are diligently selected from exceptional farms. They are then transported via the old seaways to Europe and, finally, to Lithuania, home of Chocolate Naive. Two key principles are of the most important to Naive. First, the maker only works with the best ingredients in the world. Secondly, they seek to become world-class craftsmen in working with this type of exquisite production. Naive makes chocolate in ways that help to reveal the character of a particular cacao bean. The chocolate is finally born after a meticulous analysis of taste, colour, smell and texture. For some time already our products have put Lithuania on the foodie map as a rising star of gourmet chocolate in the world.
This was a beautiful piece of chocolate - full of texture and crunch. Divine!