Morin – Noir Pérou Chanchamayo
Morin has sourced its cacao from farms located in the foothills of the Andes. They have the perfect climate for cocoa trees to grow. In these tropical forests, there is sufficient moisture, therefore there is no need to set up an irrigation system. Most of Morin’s plantations have seeded trees to benefit the environment and the economy.
The post-harvest treatment of beans is collective: they are harvested by each farmer and fermentation and drying are done in common.
This bar achieved a Silver at the Academy of Chocolate Awards 2017.
The dark chocolate is overflowing with a riot of fruity flavours. We noted hints of pineapple, mango and even a touch of tamarind. The faintest shimmer of lemon blends in and reveals a touch of honey. A vibrant bar with a nice acidity.
Weight 100 g Type of Chocolate Maker Cocoa Percentage Maker Country
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Energy 590kJ/2453kcal Fat 41.2g of which - saturates 24.96g Carbohydrates 45g of which - sugars 35g Protein 7.4g Salt <0,01
- Milk (traces), nuts (traces), sesame (traces)
- Cocoa beans 63.45%, cane sugar 29.50%, cocoa butter (organic) 6.74%, sunflower lecithin 0.31%
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A truly French chocolate maker, the Morin family have been making hand-crafted bean-to-bar chocolate in their workshop in Donzère for over 130 years. Read more about Chocolaterie A. Morin