Pink Cocoa beans with guava tones and floral aromas
Cacao protagonist of fabulous creations winning international chocolate awards, its genetic is influenced by a high percentage of Criollo making it an intense and bitter cocoa carrying smooth fruity notes.
From Sierra Del Diluvio region, in the state of Zulia, the plantation is located just over 1,045 meters above sea level. A very rich soil making it the perfect place to develop fully aromatic cocoa.
This magnificent creation won 3 medals at the International Chocolate Awards and Academy of Chocolate.Brasstown Chocolateis located in Wiston-Salem, founded by chocolatiers Rom Still and Barbara Price, involved in all stages of the bean to bar process.
"Guasare cacao beans are sourced directly from a local plantation located deep in the Venezuelan mountains called La Sierra De Perija. We use these cacao beans in our Venezuelan Guasare Brasstown Craft Chocolate. They contain a lot of criollo which makes them pleasantly aromatic with guava notes."
In an interesting request, Andres, master chocolatier and co-founder of Ara Chocolat, asked us to divide the cocoa into two batches, one fermented for 48 hours and the other fermented for 72 hours, while playing with its roasting and conching. A true pioneer of chocolate.
The result: two different bars in aroma, sweetness and overall flavor.
We proudly watched Ara Chocolatwin the silver medal in the Micro-lot - Plain originate dark chocolate bars at the International Chocolate Awards.