Bolivia, Cru Sauvage 68%

Cru Sauvage made with 68% Cocoa mass from wild cocoa beans come from the Amazon region of Beni, Bolivia.

The unique and rare wild cacao, Criollo Amazonica, originates in the Bolivian lowlands in the province of Beni. The gatherers, mostly Chimane Natives, seek out the widely scattered cacao island, where they collect the ripened fruit from the trees. They then bring the pods to pre-designated collection points using horses and dug out canoes. The beans are then fermented and sun-dried at theses points. The trees are not cultivated, they are left to nature and are not cut or fertilised.

Refined by Felchlin, Switzerland Conching is one of the most important steps in the production process of developing a “noble” Couverture.The traditional longitudinal conche gently and continuously mixes the chocolate mass for a number of days, thereby allowing the multitude of hidden aromas to develop and the texture to become smooth and silky. The rarely implemented traditional conching method requires skill, intuition and experience so that the couverture can reach its pinnacle of taste sensations which suggests a pleasant cacao avour supplemented by a subtle fruit acid note which ends in a long finish.

68% cocoa - 60hours conching. The rich, harmonious cacao avour is complemented by the aromas expressing the freshness of lemon and the freshness of lemon and the fruitiness of grapefruit. The traditional gentle processing method exquisitely unfolds the prune bouquet and vanilla note The exceptionally pleasant fruit acidity and the long-lasting finish make the Cru Sauvage a unique culinary experience.

2 bars @ 50g each

premium 100g.