Grapefruit, Herbaceous, Amaro with slight hints of Cinnamon and Raisin.
Cacao Bean Notes:
These Trinitario beans come to me via Meridian cacao and were fermented, dried, and packed at the Tabaquite Fermentary, a small operation in Tabaquite Village in the center of the country run by Harryman Chattergoon and his family. Their fermentary uses cascading fermentation boxes and mechanical driers in order to truly bring out the best flavors of the cacao before shipping them off around the world to chocolate makers.
Each chocolate bar is sealed in signature kraft paper packaging and hand signed by Chef Johnny
Each bar is approximately 5" long, 2.25” wide
Store chocolate in a cool, dry place between 60-70 degrees