Krak Chocolade has been producing chocolates with cocoa beans from one country of origin or even a single plantation since 2014 Bean-To-Bar. The chocolates are thus single origin chocolates or chocolates of origin. Krak Founder Mark Schimmel was a Chef Patissier in a 2 star restaurant and at some point decided to make chocolate himself. He bought 2 small cocoa grinders in India and started experimenting. In Dutch, to grind means Krak, so Krak Chocolade was born.
We carry his chocolate bars from Mexico, Vietnam and De Filipijnen (Philippines) among others. He sources the cocoa beans from a Dutch company that specializes in importing rare and high quality cocoa beans. Amsterdam is the world's largest cocoa transshipment port, making it ideal for this purpose.
Krak Chocolade: Bean-To-Bar Chocolate, vegan and gluten-free.
The dark chocolates are lactose free, lecithin free, soy free, gluten free and vegan. Mark Schimmel likes to experiment with different fermentation times and how often the cocoa beans need to be turned. During fermentation, the most important flavors of the cocoa are created. Serious differences can be made here in as little as half a day during fermentation. The cocoa farmers have to master the know-how about this, otherwise there is no high-quality cocoa with the much sought-after aromas.
Try the two 70% chocolates from Mexico Soconusco to taste the differences:
- Fermented for 4.5 days and turned 3 times a day
- 5,5 days fermented and turned 1 x daily
Turning allows air to get to the cocoa beans and thus changes the fermentation process. This has different effects on the taste of the cocoa beans. Afterwards they have to be dried properly.
From Krak Chocolade there are dark chocolate made from cocoa beans from all over the world. Mark uses no additives or artificial flavors.
Krak Chocolade at the Chocolate Festival
Krak Chocolade is a multiple exhibitor at the annual Chocolate Gourmet Festival fair in Hannover - organised by Chocolats-de-luxe.com
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