Salted Caramel chocolate - 60% Peru

Salted Caramel chocolate - 60% Peru


(€110.71 / kilo)

Tax included

Marañón: the rarest cacao bean in the world combined to a touch of coconut milk and a pinch of pink salt to bring out the natural caramel and licourice notes inherent in the bean.  Notes of Banofee, toffee/banana flavours also exhibit a lovely fruity sweetness.  A unique and rare chocolate.

Solkiki's chocolates are rare jewels and unlike anything on market: they are one of the few bean-to-bar makers in Europe and use minimally-processed tiny batches of the best ingredients in the world.  The bean, soil and climate found in a particular plot of land ('Terroir') produces a chocolate unique to that plot. Solkiki's mission is to highlight these unique differences without compromising on flavour or integrity. Their cocoa beans are carefully sourced from single plantations and their chocolates are hand-processed at every step using intricate techniques all in the name of flavour and nutrition. There are no added fats which demands a higher level of artisan skill since undiluted cacao is difficult to work with. This also means that the indicated cocoa % is lower, but is indeed much more potent since it pure bean and no has not been mixed with other fats. Organic and made in a 100% renewably powered workshop. Winners of 5 International Awards in 2016.

Ingredients: Organic Fortunato No.4 Pure Nacional Cacao bean, organic cold-pressed cacao butter, organic cane sugar, organic coconut, pink mountain salt

Silver winnner of the International Chocolate Awards 2017, British National Competition (Category milk chocolate bars with an infusion or flavouring), Silver winner of the International Chocolate Awards 2016, British National Competition (Category milk chocolate bars with an infusion or flavouring), Silver - International Chocolate Salon,Best Vegan Chocolate 2017, Great Taste Gold Star Winner 2017

Approx 56g

To find out more about the rarest chocolate in the world:
For centuries these trees, growing in an isolated micro-climate at twice the normal altitude,have been creating beans with flavours which no one has ever tasted.......Until Now. These recently discovered trees had ancestral relatives, which once grew on the flat plains near the Pacific Ocean, in Ecuador.  The natives called these all dark brown beans, Pure Nacional. In the 1820's a Swiss chocolate maker discovered these remarkable beans and took them to Europe and America. Within a decade, chocolate made from Pure Nacional beans, dominated the gourmet chocolate market in Europe and the US. The chocolate was famous for the aromas and flavours of delicate flowers and fruits. Suddenly diseases struck the trees and by 1919, Pure Nacional chocolate disappeared. Nearly 100 years later, these thought-to-be-extinct trees were rediscovered, near where the Marañón River forms the headwaters of the mighty Amazon River.  During the centuries of growing in isolation, these rare beans evolved. To the amazement of the scientists, pure white beans are now growing in the same pods with the dark brown beans. This creates an entirely new flavour profile. The pure white beans add a nutty flavour to the traditional flower and fruit flavours, which had made the chocolate famous, nearly 100 years ago. The United States Department of Agriculture performed genetic testing of these trees and reported that “This Pure Nacional variety is genetically identical to its Ecuadorian ancestors. However, the white beans growing in the same pods with the dark brown beans is an unprecedented discovery. This combination of Pure Nacional beans exists nowhere else on the planet.”
The limited number of trees grow on small farms in this remote canyon, which has no infrastructure.  Once harvested, the beans are brought out by foot to a location within this Marañón Canyon. There the beans are fermented and dried with a special process developed to protect these rare delicate aromas and flavours. The Pure Nacional white and dark brown beans then travel to Solkiki's cottage laboratory workshop in England, where they craft the chocolate. The bean is named after Don Fortunato, the farmer where the purest trees were found.
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