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Puchero - Milk Chocolate - With Croissant 48%

Regular price $13.00 USD
Sale price $13.00 USD Regular price
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Story 

Bar with butter croissant by Acid Bakehouse Madrid. The perfect bomb: half a croissant + Dominican Rep cacao + flakes.

This cacao from the Dominican Republic is grown by 25 smallholder-farming families in the province of Duarte. The farmers receive training in organic and bird-friendly farming techniques. In El Zorzal farm cacao grows across 200km of natural forest. When the cocoa is collected, it is fermented for 6 days, then is dried directly in the sun for a week.

The final product is a cocoa with a chocolaty profile with nutty and dried flowers notes such as chamomile, rose and citronella.

For the other half of this chocolate bar we have decided to use the Acid Bakehouse croissants. A butter croissant with a flaky texture that combines perfectly with this classic profile cacao.

Finally we have added croissant flakes on the back to give it the love it deserves.

Features

Country of production: Spain

Origin of beans: Dominican Republic, El Zorzal Farm

Cocoa variety: Trinitario. 

Cocoa content: 48%

Weight: 70g

Dietary features: contains gluten.

How to store your chocolate: store in a cool dry place ideally at a constant temperature of 18 - 20 C

Ingredients

Organic cacao beans, organic cane sugar, croissant, organic cacao butter, butter, milk powder

Maker Description

In the beginning, there was coffee and passion to roast the best product possible. Paloma and Marco, the co-founders of Puchero roastery, are from Spain and Italy respectively. After living in London for several years, they decided to stop, reflect and take a new approach to life. They travelled to new places and met incredible people along the way, whose love for the exciting world of coffee rubbed off on them. Together, they created Puchero, which has grown since 2015 to become a leader in specialty coffee and one of the best roasters in Spain. But the story doesn’t end there. Three years later, chocolate came into their lives. Inspired by the infinite nuances of cacao from around the world, at Puchero they roast beans that have been harvested and dried on the farm by small-scale producers to make bars of craft chocolate.

U.S. Delivery - -

This very fragrant chocolate is made with beans from Peru, more precisely from the region around the Ucayali River. This is a region that has been awarded several times at the International Chocolate Awards, but which remains little known to the general public because, despite the quality of these beans, production is still very limited today. The reason is that the coca plantation there eclipsed that of the cocoa for several years. Working with USAID and Alianza Peru to provide a more profitable alternative to the cocaine market, operator Ucayali River Cacao collects and processes quality beans from a collective of nearly 400 smallholder farmers.  

This line of chocolate products reflects Chaleur's concern for quality and transparency at all stages of production. Their particular touch lies in their choice to bet on the typical aromatic profile of a given terroir.   

Note that nothing has been added to the chocolate and that the fruit flavours you will taste come directly from the bean.

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