This box has been put together with science teachers in mind. It contains a selection of dark, milk, and white craft chocolate bars which are sure to spark a positive reaction!
Fresco Chocolate – San Martin, Peru Dark Roast, Medium Conche and Medium Roast, No Conche 70% Dark (2 Taster Bars)
Rob and Amy Anderson of Fresco chocolate bring a systematic scientific method to making chocolate. This fruity, bright dark chocolate has been subject to careful experimentation with roasting and conching. We’ve included two different conche and roast combinations to show how these processes can radically alter the flavour and taste experience of craft chocolate.
Willie’s Cacao – 54% Milk of the Gods
A bar that epitomises the incredible character of Willie Harcourt-Cooze, the man behind Willie’s Cacao. Incredibly creamy, milky and delightfully sweet, this bar just melts on the tongue. A delicious and chocolatey bar it’s wonderful flavours completed by just a hint of caramel.
Original Beans – Beni Wild Harvest 66% dark
This dark chocolate has a lower level of cocoa solids, creating a delicate, aromatically sweet bar with a smooth and glossy mouthfeel. This bar was picked to appeal to biologists: it uses rare wild cocoa from the Amazon rainforest, and contributes to biodiversity in that vital habitat. Original Beans also plant a tree for each bar sold!
Jordi’s – White with Cacao Nibs
We’ve never seen a white chocolate with cocoa nibs before and we’re rather taken with this one! The sweet white chocolate is the perfect counterpoint to the thick layer of crunchy, intense cocoa nibs that cover one side of the bar. Together, they add up to a crunchy, sweet, chocolatey and delicious experience!
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