Description
Freshness and subtlety, woody aromas and wild mushrooms, tangy, long in the mouth. For this chocolate, François Pralus has developed a clever blend of beans from Indonesia and Ghana . The aromatic properties of the Forastero beans break up the acidity of the Criollo. The result is a round chocolate, long in the mouth with good aromatic notes.
Types of beans: Criollo, Forastero
