Dark chocolate bar with inclusions \/ filled \/ flavoured – Made by Casa Cacao – EL CELLER DE CAN ROCA<\/p>\n
Chocolate 70% con The Macallan Double Cask 12 Years Old.
\nCacao de Hacienda\u00a0Victoria, Ecuador<\/p>\n
Cacao procedente de la Hacienda Victoria, Ecuador que ha sido fermentado en cajones de madera entre 5 y 6 d\u00edas cubiertos en hojas de pl\u00e1tano y, posteriormente, secado al sol y en el suelo entre 4 y 5 d\u00edas.<\/p>\n
En el obrador de Casa Cacao, lo seleccionamos a mano, lo tostamos, lo descascarillamos y lo dejamos macerar con whisky The Macallan Double Cask de 12 a\u00f1os durante 6 meses. Posteriormente, secamos los nibs de cacao (as\u00ed se llaman los granos de cacao rotos) y los conchamos con az\u00facar de ca\u00f1a org\u00e1nico durante un m\u00ednimo de 48 horas para elaborar un chocolate \u00fanico.<\/p>\n
La tableta The Macallan Double Cask 12 Years Old ha sido reconocida con el premio de bronze en los Academy of Chocolate Awards y con el de plata en los International Chocolate Awards.<\/p>\n","protected":false},"excerpt":{"rendered":"
Casa cacao is a bean to bar chocolate maker from Spain. This fine chocolate bar is made with cocoa from Ecuador (Hacienda Victoria). Casa cacao Ecuador Hacienda Victoria dark chocolate 70% The Macallan Double Cask 12 Yr is a dark chocolate, with a pleasantly sweet taste, with aromatic notes of cocoa biscuit, oats, wood, spices.<\/p>\n
This bar is made with cocoa from Hacienda Victoria (Ecuador) fermented in wooden boxes for 5-6 days, covered with banana leaves and then dried in the sun and on the ground for 4-5 days.<\/p>\n
In the Casa Cacao laboratory they select the cocoa by hand, expertly roast it, granulate and sift the cocoa beans and then leave them to macerate in The Macallan Double Cask 12 years whisky for 6 months.<\/p>\n
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