About the Beans
The cacao is sourced from the Finca Betulia. Christian Velez is an incredible cacao producer from Colombia and dear friend of Kay of Tauerchli.
About the Maker
The Eurasian Coot, or rather Taucherli to the locals in Zürich, is what this chocolate maker is both named and illustrated after. Kay Keusen, the man behind Taucherli chocolate, produces both couverture and bean to bar chocolate. What with Switzerland’s illustrious history and reputation of chocolate making, Kay’s bean to bar range was an ambition to take “customers on a journey” and to reinvent what it means to be a Swiss chocolatier. It became apparent to Kay that the majority of “Swiss” milk chocolate truly wasn’t Swiss at all, as it was instead being produced abroad.
On the tongue this 77% dark chocolate is incredibly floral. Taucherli crafts its chocolate to be incredibly creamy, without the addition of too much cocoa butter. Kay conches for up until 98 hours, which allows for an even distribution of cocoa butter. The additional cocoa butter and conching evens and balances the flavour and melt.