Momotombo - Dark chocolate 70% with fleur de sel - NICARAGUA - 80g
Bean-to-Bar
Chocolate Momotombo created a pairing of tropical excellence made with ingredients from the North Atlantic coast region of Nicaragua: Waslala 70% Cacao with "Divina" fleur de sel hand-picked from the Nicaraguan coasts.
Composed of very thin, flower-shaped crystals, the fleur de sel harmoniously enhances the sensory characteristics of Waslala cacao.
Cacao beans (70% Nicaragua), cane sugar, fleur de sel
Cocoa farmer and chocolate maker
Cooperativa Nueva Waslala was founded in 2006 in the region of Matagalpa, Nicaragua. Waslala is one of Nicaragua's major cocoa-producing areas. The cooperative brings together some 290 producers with organic- and UTZ-certified plantations, and more than 80 farms are women-run.
Cooperativa Nueva Waslala grows high-quality, fine-flavor cocoa, primarily of the criollo variety. Post-harvest fermentation and drying processes are managed by professional local farmers aiming to elevate the aroma and overall quality of the product, all the while improving agricultural practices and achieving environmental sustainability. The work of the cooperative widely contributes to the local economy by generating direct and indirect employment for surrounding communities.
Momotombo The International Cocoa Organization (ICCO) has recognized Nicaragua as a producer of fine and aromatic cacao. The country’s varied geography, heirloom cacao genetics and careful fermentation produce extraordinary flavors with notes of tree nuts, coffee, tobacco, olives, ripe fruit and spices. Award-winning Chocolate Momotombo uses Nicaraguan cacao of the Trinitario variety, with Criollo genetics. Additional ingredients, such as spices and dried or fresh tropical fruit, also come from the best local producers, ensuring that the added value benefits local communities. Chocolate Momotombo strives to maintain a direct and constructive relationship with producers, cooperatives, and family run companies. Upon arrival at the Managua artisan factory, cacao beans are submitted to careful selection. Cacao fermentation processes are closely monitored in order to preserve the aromatic profile. The beans are then roasted at low temperatures to enhance the flavor notes typical of Nicaragua cacao, without altering its quality or flavor. Finally, the cacao is slowly refined with a stone mill until it becomes a creamy mass and blends harmoniously with the sugar....
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