Criollo Cocoa and Trinitario
The special scent and flavour of cocoa do not only stem from the type of cocoa but also from soil composition, climatic conditions, and primarily, the work of the cocoa artisan: the cocoa grower.
The four fundamental factors that ensure the special chocolate scent and flavour are fermentation, drying, roasting, and conching. Fermentation anddrying are undertaken by farmers on the farms; and - the final touch defines the organoleptic profile of each product - roasting and conching take place in the production plant.
Pasticceria Filippi has chosen to collaborate with growers from Chachi Cayapas, a region north of Esmeraldas in Equador.
In these regions a Criollo grows with an exceptional white color, which stands out for its delicate flavor. Its primary hints of flowers and dried fruits give chocolate ruby nuances with a persistent taste.
Dark Chocolate with 60% minimum cocoa is presented at a first taste with a strong taste of cocoa, to then blend into aromatic notes of dried fruits, hazelnuts and nuts, with a slight acidic perception in the finish that recalls red fruits (currants and blueberries).
Dark Chocolate with 60% minimum cocoa is presented at a first taste with a strong taste of cocoa, to then blend into aromatic notes of dried fruits, hazelnuts and nuts, with a slight acidic perception in the finish that recalls red fruits (currants and blueberries).