In order to source the beans for this bar, Ruket worked closely with Ingemann; a family run supplier of fine cocoa from Nicaragua who work directly with Nicaraguan cacao producers.
Like many of the suppliers that Ruket work with, the harvesting of the beans is undertaken by the Nicaraguan farmers while the fermentation and drying stages are overseen by the local cooperative. With these beans, the fermentation process takes place in wooden cases with the pH and temperature closely monitored.
As with all of Ruket’s bars we found this an exceptionally smooth bar. As the bar melts the initial malted creaminess is quickly overtaken by sharper green and sherbet notes towards tart blackberry jam. The start to finish on this bar is completely contrasting which makes for a very interesting tasting!