Page 38 - Demo

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DARK
DARK
MILK
COCOA min
68%
FLUIDITY
lecithin free
FLAVOUR
COCOA BUTTER average
42%
CODE 6815 RECOMMENDED USES
COCOA min
66%
FLUIDITY
PIANTATION
COCOA BUTTER average
40%
CODE 6816 RECOMMENDED USES
COCOA FAT min tot
PERSISTENCE IN THE MOUTH
VANILLA
FLORAL
5 4 3
ACIDITY
BITTERNESS
SWEETNESS
5
4 ACIDITY
ACIDITY
BITTER
SWEETNESS
DRIED FRUIT
ASTRINGENCY
DRIED FRUITS
ASTRINGENCE
DRIED FRUITS
MILK
COCOA AROMA
COCOA FLAVOUR
| SINGLE-ORIGIN
CHOCOLATE
COUVERTURE
MESSICO
CUBA
MADAGASCAR
COLOUR
COCOA BUTTER average
Prominent bitterness and pronounced astrin- gency. Hints of yellow, smokiness and tobacco; prominent roasting. Pleasant and harmonious cocoa flavour, with a well-balanced bitterness and astringency. A delicate acidity brings out the hints of yellow and fresh fruit, balanced by notes of tobacco and smokiness. The aroma of spices emerges towards the end.
FLAVOUR FLAVOUR
FRESH FRUIT
FRESH FRUITS
FRESH FRUITS
21
21
BITTER
SWEETNESS
VANILLA
FLORAL
21
Baracoa - North East Cuba
40% 44% 37%
FLUIDITY CODE 8401 RECOMMENDED USES
DISTRICS
Sambirano Valley - North West Madagascar
A wonderful showcase of Cuban flavours: wood (royal palm and mahogany), hints of dried fruit and spices accompanied by a light acidity and delicate cocoa notes.
PERSISTENCE IN THE MOUTH
VANILLA
FLORAL
Pleasant notes of yellow fruit, hazelnut finish for a soft and pleasant taste on the palate.
COCOA
FLAVOUR PERSISTENCE 5
IN THE MOUTH 4
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