74% St. Vincent and the Grenadines – Single Origin – Bean-to-Bar Schokolade

74% St. Vincent and the Grenadines – Single Origin – Bean-to-Bar Schokolade – Karibik Vibes

This chocolate deliberately focuses on the fruity and sour notes. On the one hand, to create a certain Caribbean feeling on the palate and, on the other hand, to give an example of how much acid there can actually be in such a cocoa bean. Because too much of this acid is what has to be worked out in the course of making chocolate.

History:

Cocoa was already extensively cultivated in Saint Vincent in the 18th century, but cocoa production declined when bananas became the main export in the 1970s. But in 2014, a few dedicated residents of the island were able to revive the then foreign-run cocoa export company St Vincent Cocoa Company (SVCC) Today, the company owns around 250 hectares of land and buys cocoa from around 100 smaller farms, each of which owns around 2 hectares of land.

Taste:

Initially citrusy with a hint of passion fruit and floral notes and a chocolate banana finish.

Genetic:

Trinitario from Trinidad which were introduced in the 60s and 70s and ICS Kline from Reading University

Fermentation:

The cocoa beans are fermented centrally for 6-7 days until the desired flavor profile is achieved and dried in a solar-powered dryer

Melangierzeit: 58h

Cocoa content: 74% at least

Ingredients: Cocoa beans, raw cane sugar*, cocoa butter*
organically grown

May contain traces of milk, nuts, sesame and peanuts.

Nutritional values
Energy: 2472 kJ
Energy: 596 kcal
Fat: 45 g
of which saturated fatty acids: 27g
Carbohydrates: 33g
of which sugars: 25g
Protein: 9.4g
Salt: 0.27g