Choficionado - Taste Like A Pro
Roasted vs Unroasted Cacao
We compare chocolate bars made from roasted and unroasted cacao, from the same batch, both 2 ingredient bars at very similar percentages.
Roasting cacao typically complicates the flavour. Second only to fermentation, the time, temperature(s), equipment and profile of a roast has deep influence on the mouthfeel, melt, and favour.
There is only 2% sugar difference, but you'll taste a surprising (delicious) change in character.
See link below to learn more about the cacao used in these bars. As seen on BBC.com:
Allergen information: contains no nuts, dairy, wheat, gluten, or soy (nut-free, dairy-free, soy-free, gluten-free). Made in a facility that uses nuts and soy. Vegan friendly.
Each bar is 56gr/ 2oz.
Choficionado 3: 70 vs 68% Peru, Marañón - Dark (TasteLikeAPro)
Harvest day on Don Fortunato’s farm is special, since this is the site of the Mother Tree. This tree possesses DNA identical to the genetic marker for Pure Nacional found in the 5,300 entry, world genetic database. Don Fortunato and his wife participate in the harvest and, utilizing machetes, open pods and assist in removing the beans. Sealed buckets with wet cacao beans are transported on Fortunato’s burro from the farm, to the family home, weighed on a digital scale and Don Fortunato is paid immediately before the fermentation process begins that same day.