Unfortunately this bar is no longer available in our Library. Please see below for four bars that we think you will enjoy.
This special edition bar is made with cocoa beans from Peru, and at maximum temperature of 55.55° C. It’s raw, authentic and wild – suitable for vegans.
132 Degrees Fahrenheit = 55.5 degrees Celsius. By controlling the temperatures, Georgia Ramon is able to bring unique and different notes into the bar.
About Raw Chocolate …
There is no definition of raw. How are the fermented beans? It takes care and skill and generally the cacao beans get very hot. How the beans are dried varies hugely too: it is on a concrete slab in the burning sun, or on grates in a tunnel with shade cloth. And if cocoa butter is added, this component is by definition not raw. Cocoa butter is extracted by pressing cocoa mass which again will involve significant rises in temperature. Sometimes raw chocolate is briefly roasted, so the film to easily release the bean. But not this chocolate.
The bar gives notes of fruity acidity with the aroma and taste of an early grey tea with a hint of orange.