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Chocolate-making on an artisan basis is a long and painstaking process. We craft our chocolate from a ‘House Blend’ of premium fair trade crushed and single origin cocoa beans, which are sorted, roasted, cracked, winnowed, then mixed, refined and conched in our own Cocoa Bean Chocolate-Making Lab: a process that takes up to 5-days! We then temper and mould the teXtuRe snacking chocolate bar in micro batches. For an overview of the complete process, see the bean-to-bar chocolate-making section of our website. Finally, we bag each bar by hand in our graphic artist custom designed packaging.
The teXtuRe: We apply a science-based process that identifies specific aromatic compounds present in different food stuff and combine them based on their synergy with one and another. Specifically this teXtuRe bar includes;
Honey roasted almonds, which are a great aromatic match to chocolate along with Fleur de Sel sea salt - mostly aromatically neutral - enhances the overall gustatory experience as a taste modifier of bitterness.
Serving Size: Sold in a retail single unit resealable barrier pouch bag @ 75g / 2.7oz each
Serving/Storage: Chocolate bars must be stored at 16°C/60°F or less, away from heat and/or sunlight. Best consumed within 6-months from date of purchase.