Naïve Nano-Lot – Platinum Grade Ferment Nicaragua ≈68%
For the real chocolate lovers. A blend of six genetic variations of cocoa beans, from different farms in Nicaragua (terroir), and sophisticated fermentation give an incredibly delicious floral taste.
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For the true chocolate lovers: Domantas Upzpalis produces a limited series of exclusive chocolates made from special cocoa. From specific farmers or from certain regions. “Scarcity, flavour and background. I wanted to create the product that constantly evolves and tells a story or two”, he says, when we asked: Why?
Domantas first had serious doubts about these beans. For they were grown on different farms. But because they came from a very reliable source, he started working with it.
It is a blend of six major genetic varieties: Amelonado, Contamana, Curary, Criollo, Nanay and Purus. And Domantas believes that the floral taste comes from a combination of terroir, genetics and the bacteria at fermentation.
Taste: A very unique taste with floral notes and green tea. The aftertaste lasts about five minutes and hangs like a thin film in the mouth.
Ingredients: cocoa mass (>67%), sugar, cocoa butter
May contain traces of sunflower lecitin, milk, sesame and/or nuts and peanuts.
|Nutrition value||per 100 g|
|Energy||646 kCal/2517 kJ|
|Total fat||40 g|
|of which saturated||23 g|
|of which sugar||35 g|
|Dimensions||15 × 12 × 1 cm|