Craft Chocolate Textures

Description

These two bars will give you insight into the amazing textural dimensions which are possible with craft chocolate.

Save 10% by purchasing them together in this bundle.

ABOUT THE BARS

Taza‘s ‘Cacao Puro‘ disks are made of 70% single origin Dominican dark chocolate; bursting with bold, wine-like, fruity flavour. Taza pride themselves on being stone ground and unrefined; whilst many chocolate makers spend days on end refining and conching their products until smooth, Taza simply grinds its organic cocoa beans with cane sugar and spice in a traditional Mexican stone mill called a molino. This minimal processing gives a finished product with a satisfyingly coarse, almost biscuity, texture, and a sweet flavour that lets you taste the bold flavours of the cocoa, sugar and spices individually.

The ‘Rough Ground‘ bar from Chocolate Naive is very much based on Mesoamerican chocolate-making, or rather on Mesoamerican drinking chocolate. Naive have taken Ecuadorian cacao beans, ground them ‘roughly’ with sugar crystals to produce this 75% dark chocolate. The style is rustic, unrefined; it has a gritty texture, yet the flavour is delicate; floral and slightly nutty.

ABOUT THE MAKERS

Taza is proof that chocolate can change lives, producing its stone-ground chocolate using the very same traditional techniques that inspired its founder Alex Whitmore to become an apprentice to an authentic molinero whilst on holiday in Oaxaca. But it also transforms the lives of the cacao producers that it works with, buying from farmers directly in a direct trade model that enables farmers to receive a price above even Fairtrade levels.

Chocolate Naive was founded by Domantas Užpalis in 2011. They’re known for their experimental flavours in chocolate making, and playing around with textures. Naive is a big believer in the ‘slow food movement’; sourcing natural ingredients from local producers wherever possible. Those ethics, of course, extend to where and how it sources its cacao beans. Their vision is to develop their own farm in a cacao growing country, which would help develop a vertically integrated production.