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Chocolade-onlinekopen-Chocolate / 2

PAGINA 2 VAN ONZE CHOCOLADE ONLINE KOPEN. KOM GERUST LANGS OM MEER TE ONTDEKKEN LANGS DEZE WEG OF VIA DE FACEBOOKpagina  VRAGEN? mail ME GERUST.

Verderzetting van verscheidene “brands” die eveneens in onze winkel te koop zijn en waar je deze dan ook kan komen proeven, het voordeel van een winkel. Als je de afstand niet wilt overbruggen of je kent deze chocolades al is het eenvoudig om deze online te bestellen natuurlijk. Ik steek bij de verzending dan ook steeds weer een verrassing het leuke aan online-kopen.

Hoe ga je te werk? Je geeft me via een mail door welke chocolades je wenst te ontvangen en ik antwoord je binnen de 24 uur met het te betalen bedrag en het rek.nummer waar je het bedrag kan storten. Zodra wij dit ontvangen hebben sturen wij zo vlug mogelijk per post je zending.

Kosten van de verzending komen steeds op € 10,-/ waar ook in België, belangrijk is dat je deze kosten kan vermijden bij een bestelling vanaf € 55,-

Kuná Fine Ecuadorian Organic Chocolate 

71%, 82%,…coffee nibs, golden berry-salt, vanilla: €3.00,- /30g

couverture 65%, 71% en 82%: €8.50,-/200g

ook verkrijgbaar Kuná single origin natural cocoa powder Esmeraldas € 8.50,-/200g

links: KunáFbook     webpagina     InstaKunáfoto’s     KunáYouTube

Casa Luker Cacao fino de aroma Colombia

couverture Ecuador 70%, Colombia 45%, Peru 72% en Arauca 70%: €7.00,-/200g

links: CasaLukerYouTube     Luker 1906     CLGourmet

Pacari premium organic chocolate from tree to bar Ecuador

Organic raw cacao powder: 200g /€ 8.50,-  

Dark chocolate covered cacao nibs, Espresso beans €3.00,-/45g

Chocolate covered cacao beans natural, banana, ginger: €5.00,-/ 90g

RAW chocolate 70%, 85% en 100% €5.0o,-/50g

links: chocolatiersUK     Pacari alle producten     PacariYouTube

Menakao Truly Madagascar 44%, 63%, 70%, 80% en 100%: €4.75,-/75g

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Menakao “collection”geschenkverpakking €10,-/150g

Menakao couverture melk 44%, 70% of 80%: €7.50,-/200g

links: MenakaoYouTube     websiteMenakao     cocoarunnersMenakao

 

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Fortunato No. 4 is made from prized Pure Naçional cacao beans.

Chocolatier Vercruysse is selected as one of the few chocolatiers world-wide entrusted with Fortunato No. 4, the extremely rare 68% Peruvian Grand Cru chocolate.

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Pure Naçional, a rare and exotic cacao long thought to be extinct, has been discovered in a remote region of the Peruvian Andes. With its complex floral and fruit flavors, Pure Naçional dominated the world’s fine chocolate market until it was destroyed by disease in 1916. The legendary cacao was thought to be lost forever until only 23 trees were found growing in a remote Marañón River canyon with walls towering to 6,000 feet, creating a unique micro-climate that allows this cacao to thrive at previously thought to be impossible altitudes.

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But most importantly, these trees produce pods with a very rare mix of white and purple beans, and in many cases, all white porcelana beans.  Stunned by this finding, samples were sent to the USDA and independent laboratories for DNA analyses.  It was the 4th of these samples that confirmed the authenticity of the genotype as the strain of cacao from which all others descend ~ that is, the mother of all cacao ~ Patricia’s Fortunato No. 4 is made from these precious beans. 

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Named for the farmer who owns the isolated land where the trees grow, hand pickedFortunato No. 4 beans must be brought to fermenting and drying areas first by foot, then by burro, to motorcycle, and finally by all terrain vehicle. After years of site visits by specialists and over eighty drying and fermenting trials, the proper processing technique for the rare porcelana beans was determined, and the beans were brought to a renowned Swiss chocolatier able to use a special, very old conching machine to grind the beans in a manner that preserves the nutty, floral, and tropical fruit of Fortunato’sterroir ~ the unique flavor profile that comes from it’s soil.

For more information about the finding of Fortunato’sPure Naçional, including videos of the farm, interviews with the discoverers, testimony from members of the scientific community, and links to worldwide press coverage please click here.

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Source: http://www.maranonchocolate.com/

 

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