Cocoa House Chocolate Finca la Rioja 75%

Cocoa House 80g Gourmet chocolate made by Casa Cacao, from the prestigious El Celler de Can Roca brand, one of the best restaurants in the world of all time. This chocolate is a Creole cocoa (90%) of ancestral genetics collected and fermented at Finca La Rioja by the great-grandson of Don Moisés, José María Pascacio in Cacahoatán, Mexico, at 75% cocoa and made in the workshop in Girona, under supervised by the pastry chef and chocolatier Jordi Roca. All a delight. Casa Cacao is mainly dedicated to cocoa and chocolate, with a very personal and international selection of chocolate beans, characterized by unconventional chocolates. And this is achieved by the different origins of the cocoas (Peru, Venezuela, Colombia, the Dominican Republic or Ecuador), as well as their producers or the soils where they are grown, and finally according to the fermentation and drying process. It should be noted that they buy the cocoa beans directly from the producers, so they can pay them a fair price, for the best quality, another detail that makes them unique. Jordi Roca points out that the chocolate workshop is a "factory" where they work from the bean, which is selected by hand, recovering the traditional and more manual method of making chocolate and bonbons. Data sheet Criollo cocoa (90%) of ancestral genetics collected and fermented at Finca La Rioja by the great-grandson of Don Moisés, José María Pascacio, in Cacahoatán, Chiapas (Mexico). In the Casa Cacao workshop, they select it by hand, toast it, shell it, add cane sugar and organic cocoa butter, as well as powdered goat's milk, and conch it for a minimum of 48 hours. The Finca La Rioja 75% tablet has been recognized with the silver award at the Academy of Chocolate Awards. Ingredients: 75% cocoa beans from Finca la Rioja, sugar and cocoa butter. Allergens: does not contain. May contain traces of: nuts, milk, gluten and soy. Producer: Casa Cacao (El Celler de Can Roca) Origin: Finca La Rioja, Cacahoatán, Chiapas, Mexico tasting note We highlight its very light color, brown/red. We find a smooth lactic acidity, with notes of raisins, mango and apricot and a delicate finish of raw almonds. Pairing: A true luxury within your reach, to enjoy at its peak, and if you allow me, with some sweet wines such as the VORS from Lustau or the Moscatel from Bodegas Ochoa. Although it is also fantastic with a young or aged red wine, such as a Furvus or a Muga aged. Nutritional information: Calories per 100 g 565 Kcal Energy value: 2365 KJ Proteins: 8.06g Carbohydrates 29 g Sugars: 25.27 g Fat: 44g Saturated fat: 26g Salt: 0.01g Expiration: 24 months Store in a dry place protected from direct sunlight. How do they make chocolate at Casa Cacao? There is nothing better than sharing what you do best so that your virtues are appreciated more and better. So, we are happy to explain how Casa Cacao chocolate is made. selection of broad beans The cocoa arrives in sacks to the workshop, where they carry out a manual selection of the beans, to remove those that are too small or large. Toasted They toast the cocoa in an oven that moves the beans so that they reach a homogeneous temperature. For important because it is the moment in which the aromas that determine the sensory profile of the chocolate develop. Shredded and shelled Once they have the toasted beans, it's time to grind and shell them. And through air flows, they separate the solid part of its shell. With this, at Casa Cacao they make cocoa paper with which they wrap their chocolate tablets. prerefined and refined Here this process consists of reducing the cacao particles until they are of a similar size to that of sugar grains. Then the cocoa and sugar are mixed, to carry out a first grind to obtain a thick paste. Refined with wheel mill Subsequently, refining begins in a three-wheel mill, so that the chocolate particles can be reduced. This leaves a feeling of finesse and smoothness in the mouth. conching The chocolate is introduced into a mill with two stone wheels. The movement and the friction temperature make the chocolate finer and more homogeneous, evaporating the most volatile aromas. tempered The ideal temperature balance initiates the crystallization of the cocoa butter so that the chocolate solidifies evenly, with a crunchy texture and spectacular shine. Crystallization After shaping the chocolate tablets, they leave them at a temperature of 16-18ºC and with a continuous air current. This way they contract a few millimeters and it comes out of the mold more easily. Packaging Finally. They hand wrap each tablet with great care. Using cocoa paper made by hand with the shell of cocoa beans that have been transformed into chocolate.