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Hmm.
In my life I have travelled a lot but...
I have never tasted such a chocolate.
Do you know why it tastes like this?
I would like to know that.
- So let’s go, I will show you. - Ok, let’s go.
To make top quality products you obviously have to use
the best cutting edge technologies available.
The process itself and absolute cleanliness are certified
according to the strict regulations.
All produced lots are evaluated by sensory tests and their
physical properties are checked and evaluated in laboratories.
For the quality of the final product the most important thing
is to choose best quality resources.
It all begins here in Colombia.
At about 1600 metres above sea level we find
the best cocoa beans; the Fino de Aroma.
To achieve premium quality and taste it is important to carefully
process the beans by hand.
This species is distinguished by its characteristic
fruity and flowery smell and nutty malt tones.
For achieving the unique aroma and taste the fermentation
and drying under strict control in the place of harvest is essential.
The taste comes not only from the cocoa beans species
but it is also influenced by the soil and climatic conditions
and foremost by the work of the master grower.
Fino de Aroma represents only 7 percent
of the world cocoa beans production.
The processing of resources made from the Fino de Aroma
takes place in our plant.
Conching is a process that is irreplaceable when
finalizing the taste of chocolate.
It removes undesirable acids, rounds the chocolate structure
and finishes the taste of the given recipe to perfection.
Tempering is the last step in making the chocolate
and it makes the chocolate firm and glossy.
Now it is clear why this chocolate tastes so great.
soon at the stores