Momotombo - Dark chocolate 90% Nueva Segovia - NICARAGUA - 80g
Bean-to-Bar
Chocolate Momotombo selected this cacao from the Cacao Bisiesto cooperative to be used in bars of minimum 90% cacao.
Let yourself be surprised by this award-winning 90% dark chocolate with notes of nuts and licorice, the perfect combination for hard-core chocolate lovers.
Cacao beans (90% Nicaragua), cane sugar
Cocoa farmer and chocolate maker
Gifford Laube and Jose Enrique Herrera founded Cacao Bisiesto in La Dalia, Nicaragua. They have varied professional experiences ranging from agronomy and ecotourism to coffee and cocoa. Driven by a passion for cocoa, they embarked on this project and began a mutually beneficial partnership with local cocoa producers by raising awareness of the potential of Nicaragua's fine aromatic cocoa.
Cacao Bisiesto works alongside cocoa producers to help manage their plantations and take care of the delicate and complex post-harvest processes that allow them to enhance the aromatics of high-quality cacao. Giff and Jose built a fermentation and drying plant on their farm and began to buy cocoa from local producers, paying them above market prices.
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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