Fresco – 230 Peru, Maranon, Dark Roast, Long Conche 70% Dark

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

Tasting Notes

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.

Nutritional info coming soon.

Allergens*

No allergens listed by maker.

Ingredients

Cocoa beans, cane sugar, cocoa butter

*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.

If you would like further information about a specific product, please contact us on [email protected] or contact the maker directly.