Morin

70% Nicaragua Nicalizo® chocolate

The cocoa beans come from Nicaragua from the mountains in the north of the country from the region of Jinotega and have very fruity notes. The region is ideal for the  cultivation of cacao because it rains all year round, even when temperatures rise. Farmers are increasingly abandoning the cultivation of coffee in favor of cacao because coffee is very sensitive to global warming. Because of the possibility of traceability back to the cocoa farmer, we can help individual cocoa farmers with practical advice on cultivation. Our cocoa farmers collect ripe cocoa pods on a weekly basis, ferment and dry them on site, and then bring them to the collection point. In this way, they can check the quality of the cocoa beans while they are still on site.

The cocoa beans are carefully sorted and later roasted, broken and conched at Morin, after which they are poured into Chocolate bar. Chocolaterie A. Morin has been around for 4 generations and was founded in 1884.

The chocolate is a Bean-To-Bar chocolate and a single origin chocolate or origin chocolate.

You might try this bar for comparison along with Friis Holm's "Nicaliso" or "Rugoso".

The 70% Nicaragua Nicalizo®  from A. Morin is quite exceptional dark chocolate.