The light roast accentuates the acidic fruity notes within these beans. A shorter conche cycle softens some of that acidity, and added cocoa butter creates a silky smooth melt.
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.