The island of Java, in Indonesia, is renowned for the quality of its cocoa. The pods come from Criollo trees, taken by the Spaniards around 1670 directly from South America, which may explain the finesse of this cocoa. The characteristics of the terroir, the harvest, the fermentation and the drying method develop the aromas. Add the magic touch of François Pralus and you have our wonderful chocolate. Perhaps the most surprising will be its slight smoky aroma. Do not hesitate to taste it with a whiskey from the Isle of Islay.
Type of bean: Criollo