Compare the Roast and Conche: Fresco – San Martin 74%

ABOUT THE MAKER

Based among the beautiful inlets and mountains between Seattle and Vancouver, Fresco Chocolate aims to apply the scientific method to chocolate making. Rob Anderson, a computer scientist from Southern California, founded the business in 2010 after a series of inspirational visits to the legendary Scharffen Berger chocolate factory in Berkeley. His experiments change one variable at a time: origin, cocoa percentage, roast time, conche time. Many craft makers do the same before picking their favourite combination and sticking with it. But not Rob. Rob is unique in releasing many variations, so you can see for yourself the profound impact such subtle changes can have on the final flavour.

ABOUT THE BEANS

The Lamas Province is in the northern region of Peru known as San Martin. This area of the Peruvian Amazon is home to a cooperative of cacao farmers known as Oro Verde, who produce fine-flavour beans of exceptional quality. With herbal and green notes, with green banana-like tannins, this cacao is rich but gentle. It creates a wonderful baseline from which diverse flavoured chocolate can be crafted.

No nutritional information available for this product.

*Allergen advice: We directly import, and purchase, all products from independent makers and have these shipped by our partner warehouse (which is not certified allergen-free), and so we cannot guarantee that any product will be allergen-free. Even where an allergen is not listed, products may have been produced, shipped, or stored in facilities which handle allergens.

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