Grand Cru Maracaibo Chocolate 65% passion
For exclusive Grand Cru Maracaibo Chocolate, Bachmann manufacturers use the rare “Criollo” cocoa bean from the Sur del Lago, Maracaibo, Venezuela region.
About 5% of the world crop is so-called “fine cocoa”. The nobler the cocoa bean, the more substantial and intense the taste. Authenticity and authenticity were the decisive factors for us.
The roots of premium chocolate
Around five percent of the world’s harvest is “fine cocoa.” The more delicate the cocoa beans, the richer and more intense the flavor is. Ultimately, it all came down to genuineness and authenticity for Confiserie Bachmann.
By Lake Maracaibo in Venezuela lies the cocoa-growing region “Sur del Lago,” where people cultivate premium cocoa across around 5,000 hectares of land. So, the cocoa plantations primarily lie in the undulating territory of the Andes foothills.
When harvesting cocoa, they pay great attention to preserving natural resources and being particularly mindful of nature and the environment. The cocoa farmers can easily benefit from socially acceptable working and production conditions.
From bean to Grand Cru Maracaibo Chocolate
Traditional and careful roasting enables the elegant character of the “criollo” cocoa to unfold fully. The beans are slowly roasted in small batches until they reach their optimum flavor.
Conching, the traditional, intense process of refinement, allows the underlying richness of aromas to gently develop during a long process of mixing, agitating, and aerating. So, it helps to achieve the perfect consistency, fineness, and melt.
Grand Cru Maracaibo chocolate contains cocoa butter from the first press. Also, there’s no foreign fat – there is only real, pure vanilla from Manara, Madagascar.