Chocolarder - Öko Caribe 60% Browned-Butter Milk

Chocolarder is one of the only small batch bean-to-bar chocolate makers in the country. Chocolarder produce fine quality, stone ground chocolate using organic beans imported from single estate, family run plantations in Venezuela, Java, Madagascar, Peru and the Dominican Republic.

 

Tasting Notes

A very nutty aray of flavours from the cacao and browned butter base. A slow build to interesting flavours of vanilla ice cream and honey over light white fruit flavours.

 

Bean Varietal. -  Criollo/Trinitario

Cocoa. -  60%

Grind Length. -  18hrs

Conch Length. -  29hrs

Ageing. -  30days

 

Origin: Duarte Province, Dominican Republic

gluten free / soya free / refined sugar free

 

For more than 50 years Adriano de Jesus Rodriguez and Gualberto Acebey Torrejon have generously shared their expertise to build a community dedicated cacao farmers in the Duarte province, Dominican Republic.

 

The care taken to nurture the quality of their cacao shines through in the stunning mellow tones that work beautifully left to stand alone and when combined with other ingredients. A lovely bean from lovely people.

 

Cacao for the future

Oko Caribe is a collective of around 165 farmers, each of whom own several hectares of land for farming cacao. These partners are extensively trained by the founders of Oko Caribe, Adriano de Jesus Rodriguez and Gualberto Acebey Torrejon, who spent several decades refining their skills with a passionate and scientific zeal before beginning their own cacao enterprise. They work closely with their farmers, assisting them not only with the technical aspects of cacao cultivation but also by making their resources available to help with microfinance loans and contributions to community projects.

 

All of the farms are certified organic, with the wet beans being collected from each farm gate to be processed through fermentation and drying, keenly overseen by Adriano and Gualberto. Their obsessive attention to detail results in a bean like few other, consistently surpassing all expectations in quality and aroma.

 

Why Chocolarder?

- 100% Plastic free packaging
- Ethically sourced beans
- Naturally processed sugar
- Supporting Reforestation around the world
- Multi award winning chocolate makers
- Slavery free
- Fairly traded
- Vegan friendly
- Palm oil free

Chocolarder - Öko Caribe 60% Browned-Butter Milk

SKU: 1320007
£5.50Price
  • Ingredients

    Cocoa beans, unrefined raw sugar and browned milk powder.

    Allergens in bold

  • Keeping it real

    The Beans
    At Chocolarder, they suffer the privilege of having to sample a huge number of different cocoa beans and are consistently astounded by the diversity of flavour on offer.

    Criollo beans are generally held to be the best due to depth of flavour and the health benefits they have been proven to deliver. Chocolarder use crops that are 100% organically grown and pesticide free.

    The Sugar
    Raw cane sugar best compliments the flavor of cocoa. It has a lesser impact on blood sugar levels, and is easier for the body to digest than fully refined sugars. Sourcing the sugar close to the cocoa means it can all get onto one boat.

    The Process
    Like all good things, making chocolate shouldn’t be rushed.

    First the bags of beans are sorted by hand – sticks and flat fruitless beans discarded, misshapen and clumped beans put to one side (they go into the bakers chocolate).

    The chosen ones are slowly roasted, a process which ensures even roasting, moisture retention and a finer control over the ‘sweet spot’, ie. the point at which the flavour profile of the cocoa is at it’s peak.

    Beans are removed from their shells and stoneground to fine granules, then finer still into cocoa liquor. A stone melangeur, a giant stone wheel on a stone slab, crushes the sugar and cocoa particles until they are infinitesimal.

    The chocolate is then conched, and this is the true alchemy of the process. The chocolate is aerated and kneaded, particles are rounded and evenly distributed throughout the chocolate, acids dissipate, flavour compounds react and the chocolate’s character is brought to life.

    When the chocolate is finally ready, it is poured out of the conch to be matured in huge blocks for around 40 days to mature the flavour so that by the time you eat it, it simply couldn’t taste any better.

    Keeping it fresh

    Chocolarder's packaging is not your average mass brand foil and paper affair. The box is a secure and pretty home for your bar, allowing you to safely store the bar in between tasting ensuring you don’t end up with a crumpled mess of paper and foil, and won’t affect the flavour of the chocolate, keeping it in prime condition. Chocolarder have sourced recycled and recyclable material for the entirety of the packaging.

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