march 2013 product guide fine dining pastry hospitality

73
- SWISS
% min. Cocoa
% Sugar
% Fat
Working Temp. Product Information Tasting Notes
38% 31% 42% 31°C - 33°C Bolivia , Amazon. South America
68% 36.5% 38.5% 31°C - 33°C Bolivia , Amazon. South America
Couverture from wild beans. This couverture opens with a mild cocoa note. The following milk caramel taste is accented through the slightly sweet taste
of marzipan. The 48 hours conching brings out the pleasant malty spruce honey flavour which then finishes on a prolonged slightly spicy vanilla note.
Couverture from wild beans. The cocoa taste complements the freshness of lemon & fruitiness of grapefruit. The 60 hours conching brings
out the intense dried prune bouquet & vanilla. This has an exceptionally pleasant fruit acidity and a long-lasting ending
74% 25% 46% 31°C - 33°C
Hacienda Elvesia, Dominican Republic. South
America
Organic Certified. The elegant, robust cocoa has tender tones of black tea and a mild tobacco note. The 72 hours conching brings out a
fruity tinge which is sustained with a hint of orange and sharpness of grapefruit
38% 47.2% 38.5% 30°C - 32°C Grenada
65% 34% 4% 30°C - 32°C Grenada
This milk chocolate intertwines a balanced cacao note with the mellowness of fruity floral honey. The profile is rounded through the
harmony of milk caramel accompanied by a mild, slightly spicy, sweet vanilla finish.
Full-bodied, intensive cacao flavour. The traditional gentle processing method reveals a compelling fruit bouquet with the diversity of forest
berries and the natural freshness of orange. The prolonged finish is accompanied by a balanced dried pear note complimented through a
hint of spicy nutmeg.
72% 27% 45% 31°C - 33°C
Arriba Mocache, Los Rios, Ecuador. South
America
The cocoa taste is enhanced by the intense coffee and liquorice fragrance. The 72 hours conching brings out the intensive dried prune
bouquet leading to a long lasting finish of a light flowery blackcurrant note
65% 34% 42% 31°C - 33°C
Sur del Lago, Maracaibo, Venezuela. South
America
A well balanced combination of coffee and plum enhances the distinct cocoa flavour. The traditional gentle processing brings out aromas of
orange blossom & cinnamon, enhanced with a light sweet raisin bouquet. This makes a good festive flavour
64% 35% 43% 31°C - 33°C Sambirano, Madagascar. Africa
A well balanced fruit cocoa with a sense of hazelnut aroma & a fresh note of wild berries. The 72 hours conching brings out a subtle fruit
acid note, enhanced with a hint of clove and cedar
49% 40% 42% 28°C - 30°C
Sur del Lago, Maracaibo, Venezuela. South
America
This has a creamy taste, with a delicate cream caramel note. The traditional gentle processing brings out the sense of light vanilla-bourbon
aroma with a hint of honey. The fresh fruit raspberry note gives a smooth melting finish
38% 47% 38% 30°C - 32°C
Sur del Lago, Maracaibo, Venezuela. South
America
The full bodied milk/cream taste is sustained with a note of honey & caramel. The traditional gentle process brings out the pure & noble
cocoa Criollo & it finishes with a delicate roasting & vanilla taste
52% 47% 37% 31°C - 33°C
38% 49% 37% 30°C - 32°C
36% 49% 41% 29°C - 31°C
62% 37% 38.5% 31°C - 33°C
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