Cacao Fruit Couverture 78% chocolate with cocoa fruit juice

The intense cocoa note of the cocoa bean (75%) combines with the fine, fruity, sour note of the fruit juice to create a new, extraordinary taste experience.

The wild, noble and rare cocoa from Bolivia is the basis of this chocolate. The cocoa comes from the lowlands of Bolivia, the Beni region. Around 800 indigenous families collect this wild cocoa.

The added cocoa fruit juice comes from Assin, Akrofuom in Ghana. There the fruit juice is pressed from the pod and pasteurized directly. Then the cocoa fruit juice is carefully concentrated and poured into the chocolate. In addition to the sweetness, it also brings in new taste components.

This couverture from Felchlin is a completely new development. and the first chocolate that is made from 100% whole cocoa pods - without any other additives, without refined sugar.
What makes it so special? For this pure cocoa enjoyment, all the ingredients come from the natural cocoa pod. It is not sweetened with sugar, but with the cocoa fruit juice that is pressed from the pulp of the cocoa pod. The pulp, the pulp of the cocoa bean, is used for this. Fresh cocoa beans taste like lychee or mango. These notes come across very well in the couverture. In combination with the strong cocoa beans from Bolivia an interesting combination.

Available here in a limited edition to try.

Try the Cacao Fruit Couverture by Felchlin!