march 2012 product guide & price list fine - Town & Country Fine ...

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- F R E N C H
“We took 7 years to seek out renowned plantations
in the most reputed cocoa producing countries. This
specific approach enabled us to find the world’s
best beans, and then to build direct and lasting
relationships with the planters, ensuring the best
possible traceability of the cocoa.”
Michel Cluizel
% min.
Cocoa
% Sugar
% Fat
Manual Working Temperature Product Information Tasting Notes
67% 32% 40% 45ºC to 27ºC to 31/32ºC Vila Gracinda: Sao Tomé, off Gabon Africa.
Initial Taste: Liquorice, Chinese tea
Core Notes: Flower Honey, cinnamon, rapadou (return of liquorice), green olive
Aftertaste: Black olive, slightly acidulated, overripe apricot, candied plump
64% 35% 39% 45ºC to 27ºC to 31/32ºC Maralumi: Papua New Guinea, Asia.
Initial Taste: Slightly bitter herbaceous notes, lapsang souchong
Core Notes: Tobacco, smoke, prunes, milky note
Aftertaste: Soft fruit (redcurrant), pepper, strawberry, crystallized bananas
47% 20% 45% 45ºC to 27ºC to 31/32ºC Maralumi: Papua New Guinea, Asia.
Initial Taste: Caramel, herbaceous notes
Core Notes: Brown honey, fruity notes (banana, red berries & blueberry), hint of pepper
Aftertaste: Roasted coffee, liquorice, tobacco
50% 20% 45% 40ºC to 26ºC to 30/31ºC Mangaro: Madagascar, Africa.
Initial Taste: Salted butter toffee
Core Notes: Black honey, cappuccino, rye bread
Aftertaste: Hint of currants, butter coffee cream, cr¯me brûlée
67% 32% 40% 45ºC to 27ºC to 31/32ºC Los Ancones: Caribbean.
Initial Taste: Coffee, liquorice, maté
Core Notes: Soft fruit, leather, old wine
Aftertaste: Currants, acidulated apricots
72% 28% 42% 45ºC to 27.5ºC to 32/33ºC
99% 1% 52% 45ºC to 27ºC to 31/32ºC
39% 36% 39% 45ºC to 26.5ºC to 29/31ºC
55% 45% 36% 50ºC to 28ºC to 31ºC
35% 42.5% 36.5% 45ºC to 27ºC to 30ºC
33.5% 47% 38% 40ºC to 27ºC to 29ºC
Michel Cluizel also produce fıne quality chocolate cups (see pages 50-52)
TELEPHONE 0 8 45 672 8 0 0 0 SALES FA X 01753 691 7 74 EMAIL orders@tcf inefoods.co.uk