Tulloch Estates Jamaica - 'The Fermentation Project' 76%

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Sourdough has always been at the heart of what we do and now we have applied that knowledge to a project with the family-run Tulloch Estates to re-engineer their cocoa bean fermentation. A unique method of introducing a sourdough-style starter to the newly harvested beans on the farm kick-starts and equilibrates the fermentation process. The beans are then dried in the Jamaican sun and shipped to Suffolk to be made into this smooth and creamy 76% dark chocolate with notes of raisin, toffee and toasted hazelnut.

Ingredients - cocoa beans, cane sugar, organic cocoa butter (minimum cocoa solids 76%). We also handle gluten, dairy, seeds & nuts on the premises.