The island of Java in Indonesia is well known for the quality of its cocoa beans which come from Criollo trees brought by the Spanish in the 17th century. Javanese beans have a particular flavor profile due to the island terroir and the harvest, fermentation and drying method used. Add to this Francois Pralus’ magic touch and the result is this amazing chocolate that imparts a hint of smokiness.
Bean type: Criollo
Ingredients: 75% chcolate (cocoa, sugar pure cocoa butter, non-GMO soy lecithin) Store in a cool dry place between 60 and 65 degrees Fahrenheit. May contain traces of nuts or milk.