Compare the Fermentation: Mucho – Emiliano and Emiliano Lavado

By Mucho

£9.95

Compare the notes of ham and biscuit in the fermented bar with the gingerbread spices and rich chocolatey tones of the unfermented Lavado.

Now you can save 10% when you buy the bars together in this bundle pack!

 

Mucho - Emiliano Lavado Dark Chocolate

It’s not always easy to taste the difference fermentation can have on a bar of chocolate. But now, Mexican maker Mucho has created a pair of bars – made with the same recipe and the same beans – to showcase this difference. The standard Emiliano bar is made with classically fermented beans, while this bar is made with washed, “unfermented” beans.

And now you can buy them both, and save 10% off their individual prices! See here for more information.

In stock

Mucho - Emiliano Dark Chocolate

It's not always easy to taste the difference fermentation can have on a bar of chocolate. But now, Mexican maker Mucho has created a pair of bars - made with the same recipe and the same beans - to showcase this difference. This bar is made with classically fermented beans, while the Lavado bar is made with washed, "unfermented" beans.

And now you can buy them both, and save 10% off their individual prices! See here for more information.

In stock

  • Description

    TASTING NOTES

    These two bars are made by the same maker with the same beans. The only difference? Fermentation. It’s not always obvious what effect fermentation has on the finished flavours of a chocolate bar, but try these two bars side by side and you won’t miss the difference.

    The Emiliano has undergone a standard 5.5-day fermentation, while the Emiliano Lavado is made with ‘cacao lavado’, which is one of Mexico’s three post-harvest processing techniques and the one usually used for making drinking cocoa. Lavado is “washed” fermented cacao, the white pulp having been washed away from the beans within a couple of days of opening the pods.

    Both bars are smoothy and fudgy, but the flavour profile is noticeably different. The fermented bar has an interesting profile with notes of ham or smoked bacon against a biscuity backdrop. The Lavado bar, on the other hand, is bursting with an abundance of gingerbread spices among a rich chocolatey body.

    ABOUT THE MAKER

    Ana Maria started Mucho Chocolate in 2012 as a museum to showcase Mexico’s rich heritage in chocolate.   She quickly realised that there was a huge gap in the market for fine Mexican chocolate, and she has set out to highlight and reveal the amazing variety of cocoas and cocoa growing regions in Mexico.  Ana Maria started her production of chocolate bars in 2014, and launched this Emiliano bar in 2019.  Mucho’s packaging is delightfully minimalist – and eminently presentable.

    THE BEANS

    The Emiliano bars are named after the town in Tabasco where the cacao is produced, called Emiliano Zapata. This town bears the name of a Mexican revolutionary and advocate of agrarianism during the early twentieth century. The cacao had been sourced from a handful of plantations in the area that are working with best practices for biodiversity.

    The Emiliano’s cacao is lightly fermented, which brings its unique flavour, says Ana Maria. The crops that grow alongside the cacao include Jamaica pepper, orange, banana, mango, and cedar. This particular chocolate comes from a Spring 2019 harvest. The cacao underwent a 5.5 day fermentation, with the first turn taking place after 52 hours, then every 24 hours after that.

  • Additional information

    Maker

    Maker Country

    Bean Origin

    Cocoa Percentage

    Mucho - Emiliano Lavado Dark Chocolate

    Weight 50 g
    Type of Chocolate

    Maker

    Maker Country

    Bean Origin

    Cocoa Percentage

    Icons

    ,

    Mucho - Emiliano Dark Chocolate

    Weight 50 g
    Type of Chocolate

    Maker

    Maker Country

    Bean Origin

    Cocoa Percentage

    Icons

    ,

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