Claudio Corallo

Chocolate sablé 80% dark chocolate with sugar crystals

Chocolate sablé 80% - Dark chocolate with sugar crystals

The tart fruit acid of cocoa is mixed with sugar in crystal form. The result is a "sandy" chocolate that melts on the tongue, first reveals a pleasant, fruity, sour taste variant and then experiences a surprising twist due to the sweetness of the sugar crystals. A product for connoisseurs.

Cultivated according to holistic guidelines.

Ingredients: cocoa, sugar, cocoa butter from Forastero cocoa, the cocoa typical of Africa.

Cocoa content: 80%

Handmade single origin chocolate from the Terreiro Velho plantation on Sao Tome and Principe in the Gulf of Guinea off Nigeria, Africa.

Claudio Corallo: "Most people have absolutely no idea what chocolate is. What it can be."

And indeed: if you try your chocolate for the first time, you will notice what chocolate can be. Its mission is to create the best chocolate in the world . He disdains the long conching and says that this machine robs the cocoa of its taste. The cocoa beans are fermented at Corallo for 16 days, which is unusually long. Classic fermentation takes a maximum of 7 days. He processes the cocoa like a winemaker his wine. He is a perfectionist and purist and consistently goes his own way. He loves three things in his life: coffee, cocoa and coconuts.

  Claudio Corallo Chocolate Sablé 80% dark chocolate with sugar crystals is coarsely ground because the sugar is only stirred in.