Cacao Symphony 90% | Single Origin Blend

Description

For those interested to know we choose Maple sugar as an expression of our commitment to the eco-gastronomy of forest garden ingredients, and an expression of our stone ground chocolate made on this land here in Toronto, Canada.

At ChocoSol we believe that a delicious chocolate bar is made up of a balanced flavour combination!

This bar is an embodiment of our research into

• Exploring cacao as a fermented food
• Cultivating an understanding of the terroir of the cacao varietals within our house blend.
• Seeking to share the stories and origins of our good, clean and fair cacao origins, and technical expertise.

Last year we had a blast, tasting all of our single origin chocolates with our production and sales staff,  tasting and expanding our collective pallet with each of these bars, and exploring the flavours & hosting our online tasting experiences with customers, where we will explore the culture and techniques of cacao tasting as a fermented food.

When we began working with cacao we drew heavily on sommelier language and understanding of terroir. Cacao in fact does reflect terroir, a confluence of geography, altitude, soil types, and genetics, along with the cultural knowledge that determines fermentation, and drying techniques. By working with producers for almost 20 years at the forest garden roots, to the farmers’ market baskets, we have learned a lot about delicious cacao culture and terroir, and with that we invite you to enjoy this beautiful bar which blends in the delectable discourse and flavours of our cacao origins. At the end you decide whether combining these bars creates a synesthesia of flavours, or a cacao-phony of flavour conflicts!