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|Labooko Peru 70% (16 Hours) / Peru 70% (20 Hours)|
WEB SITE www.zotter.at
Peru 70% (Satipo Pangoa - conched for 16 hours): Cocoa mass, cocoa butter, raw cane sugar, salt.cacao butter, cacao mass, cane sugar, salt
Peru 70% (Satipo Pangoa - conched for 20 hours): Cocoa mass, cocoa butter, raw cane sugar, salt.
May contain traces of all kinds of nuts.
|Size||52 x 123mm (2 x 4.8")|
|Purchased From||World Wide Chocolates Strafford, NH|
|Maker Comments||Peru 70 (Satipo Pangoa) conched for 16 hours: The regions around Satipo and Pangoa have retained their old and genuine Crioll [sic] varieties. The taste of the Criollo is intoxicating, however, it is also quite rare. Criollo, the noble bean, is very sensitive. It does not tolerate intensive cultivation, and its harvest is rather moderate. The specially marked trees are found in the shade of numerous other trees. This helps the farmers to harvest and ferment the variety separately. Criollo is often mixed with other varieties. Here, however, you experience the pure Criollo.|
Peru 70 (Satipo Pangoa) conched for 20 hours: Amarru is a pure Criollo. This first-class cocoa is a rarity. The Amarru-double is our invitation to a gourmet experiment. The same cocoa variety and recipe, however, with different CONCHING PERIODS. Allow both varieties to dissolve on your tongue and feel free to compare them. During conching one can decide for several different directions in taste. Is it to be full-bodied, with a hot touch and a sour note or preferably mild, smooth, with just a touch of spices? It is the process of conching that does this job.
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