The Ultimate Chocolate Blog: SOMA released two luxury chocolate bars: one made ...: A few weeks back, SOMA Chocolatemaker announced that they have gotten their hands on some of the infamous 'Porcelana' beans. Thes...
dinsdag 19 mei 2015
Owner and chocolate maker Rob Anderson doesn’t make chocolate, he crafts each bar, skillfully arranging—by roasting, conching, tempering—the flavor notes of the bean, allowing them to be fully expressed. The result is remarkable in its complexity, the delivery impressive. Yes, it’s that good. To take a single origin bean, vary its roasting and conching time, changes the chemistry—the flavor-- of that bean. This is the hallmark of Fresco Chocolate.
Since a few weeks I'm lucky to have this wonderfull chocolate in my store in Belgium, Kortrijk.