The dark chocolate has only two ingredients: Peruvian cacao beans and some sugar. While the cacao is from Peru, Palette de Bine carefully crafted the bar in Mont-Tremblant, Québec.
Christine of Palette de Bine exclusively uses cacao from the Marañón Canyon. In this valley grows some of the rarest cacao in the world. Genetic tests confirmed a that a tree on Don Fortunato’s farm has Pure Nacional genetics. The world thought this truly pure type of Nacional bean was extinct until the discovery of Don Fortunato’s tree in 2010. The local climate, the farmers’ care as well as the high number of white beans in the pod all contribute to the cacao’s unique flavour.
Farmers, including Don Fortunato, harvest the pods. The Maranon company buys these ‘wet’ beans from farmers at premium prices before transporting them to its post-harvest facility. Here its ferments and dries to beans in order to bring out the best possible flavours.
This bar achieved a Silver at the Academy of Chocolate Awards 2017.
The bar has a fruity aroma with an earth hint. As it melts layers of tart berries come out. We also noted plenty of sweet, almost effervescent lemon. A juicy bar with a nice acidity. fruity but earth smell?
Please note: if purchasing this bar we advise that you select the upgraded Tracked shipping option at the checkout. This bar has limited availability and therefore we are unable to send out replacements under any circumstances.
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