Chocolate "BAD FERMENTATION" RUGOSO 70%

RUGOSO 70% is a chocolate from the north of Nicaragua, which offers a small volume of great quality.

In this case, the cocoa was fermented in a different way than usual, with little fermentation according to the canons, which is why it was considered "badly fermented". The surprise was that this mistake has produced a very interesting chocolate that has been allowed to ripen and offers notes of plums and spices.

Ideal, compare it with the Rugoso from the same manufacturer, of course.

Introducing Mikkel Friis Holm is unnecessary. One of the best bean to bars of the moment, of Danish origin (trained in the Scharffenberger house) and interested in good living, sustainability and ethics in chocolate work.

With cocoa from Nicaragua and Honduras he creates the most awarded range of tablets in Europe in recent years. The secret of his success is the correct fermentation of the Creole cocoa.

Believer in direct trade (CACAO DIRECT, without labels or intermediaries) of cocoa and in the responsibility behind each tablet, he offers us aromatic products.