Dandelion Kpalimé, Togo 70% Dark Chocolate Bar
$ 11.00
Individual Togolese smallholder farmers not only grow and harvest their own cacao, but also complete fermentation and drying. After harvesting and cracking open pods, farmers pile wet beans into heaps and cover them with banana or plantain leaves, then turn them every few days to achieve even fermentation. Once fermented and dried, gebana (the Swiss sustainable-supply-chain company) transports each farm’s cocoa to a centralized facility for sorting, blending, and bagging for export.
To create this first-ever U.S. bar crafted from Togolese beans, Senior Chocolate Maker Pablo roasts to enhance flavors reminiscent of natilla, a smooth Cuban custard he enjoyed as a child.
Tasting Notes:
chocolate natilla, honey
Ingredients:
Cocoa beans and sugar. No added cocoa butter, lecithin, or vanilla.
Allergens
Free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.
Storage
The product should be stored in a cool, dry, odorless and at a temperature between 14 and 20 C.
Net weight
56g / 2oz
