IDUKKI COW'S MILK SWEET CLOVER

Sweet clover amplifies the caramelized cereal flavors of this chocolate and gives it a delicious biscuit touch with its notes of Tonka bean and vanilla.
On the palate, it is regressive and deliciously creamy.

What is sweet clover?
Sweet clover is a plant of fields and slopes that grows in the countryside in France. It has notes of Tonka beans, hay and even vanilla accents.

Juicy fruity and nuts (hazelnuts). Sweet clover blends with the milky sweetness of this chocolate : it gives it its subtle and suave notes of Tonka bean and vanilla. In the mouth, it is regressive and deliciously creamy.

Peruvian cocoa is said to be one of the finest in the world, and Gran Nativo and its incomparable range of aromas are proof of this.

It is in the Piura region, derived from the word "Piruha" which means "abundance", that this cocoa develops all its flavors. A generosity of so-called white beans, among the rarest and finest in the world, which give Gran Nativo its characteristic taste: fruity, sweet, without bitterness. Its real name is also Piura Blanco. We have chosen to keep the name "Gran Nativo", in memory of our partner Luis Mancini. He was the first to select these exceptional beans within the Norandino cooperative and to have imported them to Europe. We had the chance to meet him and visit the cooperative with him in 2019.

Today, Original Beans and Cacao Latitude have taken up the torch in the villages of La Pareja and Loma Larga. Both villages are part of the Andanjo Community, as is the 2,800-hectare dry forest from which the beans come.

Gran Nativo cocoa takes root among fruit trees in an ecosystem composed of lemon and mango trees. This cocoa owes its particular aromas to the dry and arid climate of the Amazon rainforest and the high irrigation of the Piura region, also known for its rice fields. Gran Nativo offers a unique and typical aroma: sweet and long in the mouth, with hints of lemon and passion fruit.

Each bag delivered is individually transformed into chocolate in the Bean To Bar philosophy, in "micro batch", in order to stay as close as possible to the aromatic specificities which can vary from one batch to another.

The beans are tasted, sorted, roasted at low temperature, mixed with unrefined cane sugar, stone-conched for 3 days before 3 weeks of maturation. The pure milk chocolate thus obtained will then be melted to be molded and packaged in bars.

Weight: 60g

Price per kilo: 225€/kg