Description
All the calibrations performed by Baianí’s chocolate tasting experts are based on 70% chocolate. The perfect balance between sugar and cocoa compounds. That’s why this was their first recipe here at Baianí. And it’s become a classic for our brand.
When they made their first batches of Baianí chocolate, they realized that the cocoa from our Potumujú Valley region truly was perfect for this intensity. But they wanted to be bold and created different experiments for the same recipe, playing with two distinct roast profiles.
This is the “Subtle Roast” profile, a chocolate with softer sensory notes. Like coffee, each roasting temperature releases different flavors and aromas in the resulting chocolate bars, and the idea is to inspire our consumers to discover the sensory difference the roasting creates in the 70% bars.
