Fresco – 230 Peru, Maranon, Dark Roast, Long Conche 70% Dark
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This dark chocolate is crafted from Maranon Peruvian cacao, crafted with a dark roast and long conche.
While the name ‘230’ might seem a little odd for a chocolate bar, this is how Rob Anderson identifies all his bars. The number 230 refers to the specific recipe and process followed by Rob as he was crafting the bar. In this case, he has used a dark roast level and long conche.
About the cacao
In the remote Marañón River Canyon of Peru, rare white beans with rich nutty flavours co-exist with floral-fruity purple beans within the same cacao pods: a combination existing nowhere else in the world. The high Marañón Canyon walls create a unique micro-climate where Theobroma Cacao thrives at over 3,500 feet above sea level, some of the highest altitudes ever reported. Once harvested, this organically grown cacao is transported by foot or by burro from remote farms to a single fermentation-drying facility dedicate to this unique crop. – Fresco
Inhale the aroma and you can immediately smell the stronger roast used on the beans. Biting into it, the chocolate is just creamy enough with dark, sweet notes of burnt brown sugar. A touch of citrus lifts the bar and adds some astringency. A zesty bitterness on the finish reveals sharp raisins.
Weight 50 g Type of Chocolate Maker Maker Country Cocoa Percentage Bean Origin Roast Conch Ingredients
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Energy 2284.5kJ/546kcal Fat 36g of which - saturates 22g Carbohydrates 46g of which - sugars 28g Protein 10g Salt 7m
- Cocoa beans, cane sugar, cocoa butter
Allergens coming soon.
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Fresco are a small batch chocolate maker based in the city of Lynden, Washington. Read more about Fresco Chocolate