Fresco, how chocolate should be.
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.