The desire and the boost to support coffee with a “finished” product, ready for the client.
BEFORE: the selection of cocoa in plantation admiring the “cabosse”, smelling the fresh beans inside the mucilage and choosing the product that better combines with the idea of chocolate; following projects on Biodiversity first in Venezuela and in Mexico afterwards.
DURING: cocoa beans enter the roaster with a colour and come out with the same colour. Fire changes them inside: releases flavours and smells which reverse in the body.
AFTER: making of bars with his own hands. Few ingredients and above all the nibs (cocoa beans small grains) which give the third dimension to the chocolate.
THE TOUGHEST CHOCOLATE
75% of cocoa paste and 25% or rare “honey of the beach” smelling of helichrysum: the only ingredients of a bar which is worth a tour in this small roasting of Tuscany. Here, Andrea Trinci roasts with wood, alongside the best coffee of the world, Kopi Luwak included, the cocoa (mainly from the Mexican Slow Food Presidium of Chontalpa) that he reduces to cocoa paste. He only uses sugar cane, vanilla beans or coffee, orange and nuts to confer a better aroma to his finest chocolates. In the shop you can find more than ten different kinds of them. You can begin with the bar of cocoa nibs. Without forgetting, however, a scented coffee bag.
Maria Vittoria Dalla Cia from La Cucina Italiana - february 2010
