Dark 70% Cocoa Bean-to-Bar Chocolate
- Single Origin
- Cacao Source: Mindanao, Philippines
- Cacao Variety: Trinitario (UF-18)
- Roast: Medium
- Refining Duration: 60 hours
- Taste: Balanced/Light Bitterness
- Aroma: Earthy & Nutty
- Mouthfeel: Fine & Creamy
Pairing recommendations: Bold coffee / Full-bodied red wine such as Cabernet Merlot, Cabernet Sauvignon or Zinfandel / LBV or Vintage Port / Bourbon, Scotch or Whiskey / Dark beers such as Stout or Belgian Quadrupel.
Dark 60% Cocoa Bean-to-Bar Chocolate
- Single Origin
- Cacao Source: Mindanao, Philippines
- Cacao Variety: Trinitario (UF-18)
- Roast: Medium
- Refining Duration: 60 hours
- Taste: Semisweet
- Aroma: Earthy & Nutty
- Mouthfeel: Fine & Creamy
Pairing recommendations: Dark coffee / Red wine such as Merlot, Cabernet Merlot or Pinot Noir / Late Bottled Vintage Port / Bourbon, Scotch or Whiskey / Dark beers and pilsners.
Dark 50% Cocoa Bean-to-Bar Chocolate
- Single Origin
- Cacao Source: Mindanao, Philippines
- Cacao Variety: Trinitario (UF-18)
- Roast: Medium
- Refining Duration: 60 hours
- Taste: Sweet
- Aroma: Nutty & Caramel
- Mouthfeel: Fine & Creamy
Pairing recommendations: Medium roast coffee / Medium-bodied red wine such as Merlot or Pinot Noir / Sweet white wines such as Riesling or Muscat / Tawny or Ruby Port / Rum / Chocolate stout, Light Ale or Pilsner.
Milk Chocolate 42% Cocoa
- Single Origin
- Cacao Source: Mindanao, Philippines
- Cacao Variety: Trinitario (UF-18)
- Roast: Medium
- Refining Duration: 60 hours
- Taste: Balanced Sweetness
- Aroma: Milky & Malty
- Mouthfeel: Creamy & Melting
Pairing recommendations: Medium roast coffee or milk-base coffee such as café latte / Medium-bodied red wine such as Merlot or Pinot Noir / Sweet white wines such as Riesling or Muscat / Tawny or Ruby Port / Rum / Oatmeal stout, Belgian Ale or Pilsner.
White Chocolate 35% Cacao Butter
- Cacao Source: Mindanao, Philippines
- Pure cacao butter, no oil added
- Sugar content: Low (30%)
- Refining Duration: 60 hours
- Taste: Balanced Sweetness
- Aroma: Buttery
- Mouthfeel: Creamy & Melting
Pairing recommendations: Lighter fruitier coffee beans (Arabica) or Matcha tea / Round and light-bodied wine such as Gewürztraminer, Moscato, Chardonnay, Ice Wine, Rosé / Vintage Port / Gin or Tequila / Wheat Beer or Hefeweizen.
Get the most out of your tasting experience, head to our post on How to Taste Chocolate Like a Connoisseur