AKESSON'S – '75% Trinitario Cocoa & Pink Pepper''
Matching:
Beschreibung
The chocolate:
Madagascar cocoa is naturally fruity and reminiscent of yellow and red fruits. Bertil Akesson added a unique note to this cocoa bean profile: pink pepper, which grows among the cocoa trees in Madagascar. Although it is called "pepper", it is actually schinus berries. These small pink pepperberries add subtle floral notes to the chocolate and enhance the fruity and berry flavors of the Malagasy Trinitario cocoa. This combination creates an exotic and warming chocolate that you should definitely try
Inhaltsstoffe
Zutaten und Nährwerte
AKESSON'S – '75% Trinitario Cocoa & Pink Pepper''
Zutaten
Cocoa beans, cane sugar, cocoa butter, pink pepper (2%), emulsifier: non-GMO soy lecithin
Allergens: May contain traces of nuts, almonds, milk or gluten.
| Nährstoffe | pro 100g |
|---|---|
| Brennwert | 2386 kJ / 575 calories |
| Fett | 45.8g |
| davon gesättigte Fettsäuren | 5.2g |
| Kohlenhydrate | 31.4g |
| davon Zucker | 24.5g |
| Eiweiß | 9.3g |
| Salz | 0.77g |
Tasting-Anleitung
TASTING-ANLEITUNG
You want to taste your chocolate like real chocolate experts? Here we go! Here are our tasting tips:
Tasting preparation:
Ideally, you should make sure that your chocolate and any pairing drinks are brought to room temperature before the tasting. Are you trying the chocolate with several people? So that the others are not initially influenced by the pretty packaging, it is best to unpack the chocolates beforehand and break them into small pieces.
Smaller pieces of around 5g per person are ideal, we recommend 2 small pieces per person. So you can “taste” it again.
If you want to take a more professional approach, you can also have a pen and paper ready to jot down impressions.
You try several chocolates one after the other? Then only glasses and water are missing for the perfect tasting happiness ;-). You use the water to neutralize between the taste buds. It should not be too cold, otherwise the mouth will cool down and the next chocolate may melt more slowly. If you like, you can add a splash of apple cider vinegar to the water. According to bean-to-bar pioneer Zotter, this cleans the taste buds on the tongue particularly well. By the way: even if you only try one fine chocolate, you can still do a mini tasting. Take your favorite chocolates from the supermarket and see where the differences lie. This is exciting both in terms of taste but also in terms of the ingredients and information that the manufacturers provide you with.
You want to drink more than just water? Then read here how to find a perfect (wine) pairing.
Further tasting tips:
For those who are particularly interested, you can find more detailed tips and explanations here.
The chocolate:
Madagascar cocoa is naturally fruity and reminiscent of yellow and red fruits. Bertil Akesson added a unique note to this cocoa bean profile: pink pepper, which grows among the cocoa trees in Madagascar. Although it is called "pepper", it is actually schinus berries. These small pink pepperberries add subtle floral notes to the chocolate and enhance the fruity and berry flavors of the Malagasy Trinitario cocoa. This combination creates an exotic and warming chocolate that you should definitely try
Zutaten und Nährwerte
AKESSON'S – '75% Trinitario Cocoa & Pink Pepper''
Zutaten
Cocoa beans, cane sugar, cocoa butter, pink pepper (2%), emulsifier: non-GMO soy lecithin
Allergens: May contain traces of nuts, almonds, milk or gluten.
| Nährstoffe | pro 100g |
|---|---|
| Brennwert | 2386 kJ / 575 calories |
| Fett | 45.8g |
| davon gesättigte Fettsäuren | 5.2g |
| Kohlenhydrate | 31.4g |
| davon Zucker | 24.5g |
| Eiweiß | 9.3g |
| Salz | 0.77g |
TASTING-ANLEITUNG
You want to taste your chocolate like real chocolate experts? Here we go! Here are our tasting tips:
Tasting preparation:
Ideally, you should make sure that your chocolate and any pairing drinks are brought to room temperature before the tasting. Are you trying the chocolate with several people? So that the others are not initially influenced by the pretty packaging, it is best to unpack the chocolates beforehand and break them into small pieces.
Smaller pieces of around 5g per person are ideal, we recommend 2 small pieces per person. So you can “taste” it again.
If you want to take a more professional approach, you can also have a pen and paper ready to jot down impressions.
You try several chocolates one after the other? Then only glasses and water are missing for the perfect tasting happiness ;-). You use the water to neutralize between the taste buds. It should not be too cold, otherwise the mouth will cool down and the next chocolate may melt more slowly. If you like, you can add a splash of apple cider vinegar to the water. According to bean-to-bar pioneer Zotter, this cleans the taste buds on the tongue particularly well. By the way: even if you only try one fine chocolate, you can still do a mini tasting. Take your favorite chocolates from the supermarket and see where the differences lie. This is exciting both in terms of taste but also in terms of the ingredients and information that the manufacturers provide you with.
You want to drink more than just water? Then read here how to find a perfect (wine) pairing.
Further tasting tips:
For those who are particularly interested, you can find more detailed tips and explanations here.
Akesson's
Madagascar
About Theyo
As a social startup, we not only want to sell the best products, we also want to help create global trade justice. Our goal is to make the chocolate world a better place by distributing responsibly manufactured products and promoting more conscious chocolate enjoyment. The protection of original varieties, biodiversity and fair prices - well above world market prices - are therefore our focus!