dinsdag 4 december 2012

Dark chocolates December & January

Chocolate used for enrobing is the Marañòn Fortunato N°4 Peru, a wonderfull flavoured dark 68%.

Ganache 33% Maracaibo and hazelnutpraliné
 
Ganache 66% Maracaibo and fresh ginger 
Vietnam Origin Tien Giang 70% dark ganache

Madagascar dark ganache 64% & Wildcrafted Long Pepper Bali - Indonesia

Original Beans Cru Virunga Congo 70% ganache
  
Republic Dominican 70% ganache with fresh cacaopulp
 
Maracaïbo 33% ganache and Madras curry

Felchlin Cabruca Brasil 70% ganache
 
Pacari Ecuador ganache of 70% Raw chocolate

Felchlin Elvesia Rep.Dom. 74% ganache vanilla-tonkabean

Danta Guatemala "Los Ujuxtes" 60% ganache