Claudio Corallo

Ubric 4 chocolate 70% with raisins and sour cherry liqueur 18% vol.

Handmade single origin chocolate from the Terreiro Velho plantation on Sao Tomé and Principe in the Gulf of Guinea off Nigeria, Africa, with raisins macerated in ginja. Ginja is a Portuguese liqueur with 18% alcohol that is made from sour cherries.

Claudio Corallo: "Most people have absolutely no idea what chocolate is. What it can be."

And indeed: if you try your chocolate for the first time, you will notice what chocolate can be. Its mission is to create the best chocolate in the world . He disdains the long conching and says that this machine robs the cocoa of its taste. The cocoa beans are fermented at Corallo for 16 days, which is unusually long. Classic fermentation takes a maximum of 7 days. He processes the cocoa like a winemaker his wine. He is a perfectionist and purist and consistently goes his own way. He loves three things in his life: coffee, cocoa and coconuts.

Claudio Corallo Ubric 4 Chocolate 70% with raisins and sour cherry liqueur 18% vol . a specialty of the house.