Description
The flavors in any Bean to Bar chocolate start developing in the fermentation process, which is one of the most important phases of craft quality cacao processing.
For Baianí, the challenges to get great batches out of their post-harvest is the same as it is for any cacao producer, but to be able choose or single out the best ones for their chocolate bars is a major luxury!
After going back and forth with testing the best batches and playing with different roasting profiles, Baianí reached the perfect combination for a 100% cacao bar. To top it off, the health benefits of this superfood bar are countless, including having one of the highest contents of antioxidants in any food, according to several research studies into cacao’s properties.
And as a final reminder, a Dark chocolate bar may have a lack of “sweetness” but should never be bitter. Bitterness in the Bean to Bar world is considered a defect in the cacao used to make chocolate.
