https://orochocolate.com/blogs/field-notes/three-cacao-varieties-one-origin-completely-different-chocolate
Two Nicaraguan cacao varieties, Tuma and Opayo, are compared in 78% dark chocolate bars. Fermentation and drying affect flavor, not just variety. Tasting side-by-side reveals differences in profile and aftertaste.
#chocolate #cacao #nicaragua #fermentation
Two Nicaraguan cacao varieties, Tuma and Opayo, are compared in 78% dark chocolate bars. Fermentation and drying affect flavor, not just variety. Tasting side-by-side reveals differences in profile and aftertaste.
#chocolate #cacao #nicaragua #fermentation
Views: 2
Categories: News & Updates [c3], Notices [c6], Projects & Resources [c5]