Wild chocolate 75% Peru Criollo
The best varieties of cocoa grow in Peru - Criollo. With a delicate fruity taste, floral notes, bitterness and a nutty aftertaste. In Europe, they are considered one of the most prestigious and rare, as the harvest is only 0.4% of the world's volume.
Wild chocolate is chocolate that, after aging, has not been subjected to tempering, that is, the process of successively heating and cooling chocolate to certain temperatures. Chopped cocoa beans (cocoa nibs) and sweetener (coconut sugar) go through only one stage of processing in a melangeur (special equipment for gentle grinding for 3 days into the most delicate chocolate mass).
Some chocolate workshops age chocolate for a greater disclosure of taste. Long exposure changes not only its taste, but also its appearance and structure. Cocoa butter crystals stand out in different sizes and shades, which, like any picture of nature, can be viewed forever!
Often wild chocolate is used to make chocolate desserts, hot chocolate, and there are also many connoisseurs who consider the taste of wild chocolate to be the best and choose it as a treat on its own.
⠀ It is interesting that one variety of cocoa beans grown on plantations in different parts of the world will have a completely different taste and aroma. Soil, humidity, the number of sunny days and even what plantations are in the neighborhood - all this is reflected in the taste of the cocoa beans themselves and, accordingly, in the chocolate that will be created from them.
If you like unusual tastes, then you should definitely try this interesting dessert!