The dark roast of this bar develops notes of caramel and toasted nuts with a nice floral hint. The long conche cycle softens the brighter notes, which balance the natural acidity with deeper flavours.
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.
The beans in this bar are of the O’Payo variety, which is grown in the Waslala municipality within the Bosawas Nature Reserve in northern Nicaragua. The term “profundo” is used to describe the specific fermentation process, with a long fermentation and a slow dry.
This bar was featured in our July 2021 subscription box. You can see what Spencer and Mika had to say about it in this video: https://www.youtube.com/watch?v=4bjDoGZKvn4