Page 27 - Demo

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SÃO TOMÉ
MESSICO
CUBA
DARK
DARK
DARK
COCOA min
71% FLUIDITY
WEIGHT - 4 kg
Lecithin FREE
FLAVOUR
COCOA BUTTER average
42%
CODE 6814 RECOMMENDED USES
COCOA min
68%
FLUIDITY
WEIGHT - 4 kg
Lecithin FREE
FLAVOUR
COCOA BUTTER average
42%
CODE 6815 RECOMMENDED USES
COCOA min
66% FLUIDITY
WEIGHT - 4 kg
Lecithin FREE
PLANTATION
COCOA BUTTER average
40%
CODE 6816 RECOMMENDED USES
Characteristic cocoa profile, aromatic, intense, begins with a subtle and evanescent acidity and a pleasant note of astringency. A marked bitterness and the typical cocoa aromas emerge immedi- ately, with a hint of tobacco.
Prominent bitterness and pronounced astringency. Hints of yellow, smokiness and tobacco; prominent roasting. Pleasant and harmonious cocoa flavour, with a well-balanced bitterness and astringency. A delicate acidity brings out the hints of yellow and fresh fruit, balanced by notes of tobacco and smoki- ness. The aroma of spices emerges towards the end.
Baracoa - North East Cuba
FLAVOUR
A wonderful showcase of Cuban flavours: wood (royal palm and mahogany), hints of dried fruit and spices accompanied by a light acidity and delicate cocoa notes.
PERSISTENCE IN THE MOUTH
VANILLA
FLOREAL
COCOA AROMA
5
4
ACIDITY
COCOA AROMA PERSISTENCE 5
IN THE MOUTH 4
ACIDITY
COCOA AROMA PERSISTENCE 5 IN THE MOUTH 4
ACIDITY
BITTERNESS
SWEETNESS
DRIED FRUIT
ASTRINGENCY
DRIED FRUIT
ASTRINGENCY
DRIED FRUIT
ASTRINGENCY
FRESH FRUIT
FRESH FRUIT
FRESH FRUIT
SINGLE-ORIGIN
DARK
CHOCOLATE COUVERTURE
333
222
1
BITTERNESS
SWEETNESS
VANILLA
FLOREAL
1
BITTERNESS
SWEETNESS
VANILLA
FLOREAL
1