These two bars are made in exactly the same way, using beans from the same farms and the same fermentation profiles. The only difference is the length of drying. Who would have thought that would have such a big impact?!
The slow-dried bar is a lot less acidic, with notes of tobacco and an almost paper-like quality. On the other hand, the regular-dried bar enjoys and bright burst of orange, followed by some roasted nuts and a pleasant astringency.
ABOUT THE MAKER
Husband-and-wife Armin and Katya live in the German-speaking region of South Tyrol, in northern Italy. Armin first got into chocolate while living in India for Katya’s work, after learning about the prominence of Indian lentil grinders in the American craft chocolate revolution. The next day he acquired a stone mill, some local cocoa beans, and started crafting chocolate as a hobby. Four years later, in 2018, he and Katya decided to found Karuna Chocolate, earning enormous success in their debut years.
The beans in these bars were grown by Mopan Maya farmers in the Toledo region of southern Belize, near to the village of San Jose. The beans are fermented, dried, and exported by German chocolate maker, Belyzium.