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65% dark chocolate - Fairtrade Ghana Sleva: min. dat. trvanlivosti 05/2022 - 60 g
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tosier Chocolatemaker 's 65% Dark Chocolate with Buckwheat Crisps is made from special ABOCFA (Aponoapono Biakoye Organic Cocoa Farmers' Association) cocoa beans, whose fair trade purchase by Tosier supports small-scale African farmers in the fairest way possible.
The chocolate has classic creamy notes and a smooth nutty finish. Its flavour is perfectly complemented by the tiny buckwheat crisps and will evoke memories of your childhood. Its taste is reminiscent of classic milk chocolate, but without the use of any milk, so it is also suitable for vegans and lactose-intolerant people.
Production
The ABOCFA cocoa beans used are fermented by small-scale farmers on raised bamboo grates in direct African sunlight. Tosier then roasts the cocoa beans only lightly, and finally grinds them for two days in a stone crusher with a refrigerated refiner, which also contributes to their unique flavour. A refiner is used because excessive heat may be generated during the grinding/crushing process which may affect the taste of the product.
The final taste is also influenced by the place of cultivation and the surrounding crops. These grow on a plantation among yams, bananas, plantains and rainforest trees. In addition to the taste of the beans, this method of cultivation also promotes natural and healthy biodiversity.
The crisps are made from lightly toasted buckwheat. This pseudo-cereal is naturally gluten-free and rich in protein fibre and vitamins and minerals such as magnesium, vitamin B6, iron, copper and niacin.
Producer
- Tosier chocolates are made with the finest cocoa in the world - choosing only beans from the top 5% of single estates around the world.
- It is produced in a small, honest manufactory in the English countryside, where everything is done by hand - sorting the cocoa beans, peeling, grinding, conching the chocolate, etc.
- The chocolates are made in small batches and the manufacturer decided to give only one year minimum shelf life.
- He wants you to eat the freshest chocolate, but it will not lose any of its taste, even if you eat it after it has expired.
- High-quality cocoa beans behave completely differently from those in cheap chocolates. You have to taste it to understand what is meant.
- Moreover, production on such a small scale allows us to carefully monitor every stage of the process and produce chocolate of the highest quality.
This chocolate does not contain animal milk, so it is also suitable for vegans, it is naturally gluten-free, without any unnecessary flavourings.
Ingredients
cocoa beans, organic unrefined cane sugar, cocoa butter, roasted buckwheat crisps
Additional parameters
| Category: | Chocolate suitable for vegans |
|---|---|
| Best Before/ Min. datum trvanlivosti do: | 03/ 2022 - čokoláda v naprostém pořádku |
| Výrobce: | Tosier Luxury Chocolatemaker |
| Země původu: | Velká Británie |
| Vhodné pro: | Bez lepku-Soy Free-GMO Free-Vegan-Low Carb |
| Mezinárodní ocenění: | ACADEMY OF CHOCOLATE AWARD 2020 - BRONZ |
| The item has been sold out… | |
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The Tosier Chocolate brand came to public attention in 2017 at The Aldeburgh Food & Drink Festival in Suffolk, UK. Its founder, Deanna Tilston, combines her refined knowledge and trained palate from tasting different types of chocolates around the world in this brand, while following in the tradition of Thomas Tosier, a chocolate maker who was renowned for his culinary skills and even supplied chocolates to the Royal Court and was the chocolate maker directly for Henry I, to whom he personally brought a cup of hot chocolate for breakfast every morning.
Tosier chocolates are made in a small honest manufactory where everything is done by hand - sorting of cocoa beans, peeling, grinding, conching, etc. The chocolates are made in small batches. This ensures you always get the freshest chocolate. Moreover, production on such a small scale allows us to carefully monitor every stage of the process and produce chocolate of the highest quality.
These chocolates are designed for true gourmets who can enjoy the subtle differences in the flavours of the different types and origins of the cocoa beans. Just as with tea or wine, the place of cultivation has an impact on the resulting taste, so it is with cocoa beans.Tosier therefore offers chocolates from four different types of cocoa beans and a total of three different locations (Acul du Nord in Haiti, Tumaco in Colombia and Belize). This makes each chocolate taste a little different - it has a unique "personality" and a unique flavour profile.
Tosier is, of course, part of a transparent supply chain and fair trade that ensures farmers are paid fairly.
From cocoa bean to delicious chocolate
How does the production of high-quality and original chocolate work?
Sorting
Tosier imports cocoa beans from small farmers in 50-70kg jute bags. The bobs are then hand-cut to remove any poor quality or damaged pieces as well as any stones, twigs, etc.
Roasting
Each variety must be treated individually and the length and temperature of roasting must be adjusted. Tosier takes the utmost care at this stage of the process.
Peeling and finishing
After the cocoa beans have been roasted and cooled, they are peeled in a special machine and the husks are removed by air sparging. The cocoa bean pieces are then sieved through a sieve, and then hand-scraped of any residual husks and poor quality or insufficiently fermented beans.
Grinding
The cocoa bean pieces are then ground in a melanger, a special grinder with granite stones, which releases the cocoa butter and grinds it into a smooth-textured paste. And this is what chocolate looks like in its simplest version. During this 60-hour process, a little more cocoa butter is added to the melanger to facilitate the grinding process and lightly sweetened with organic cane sugar. The chocolate is then conched and refined to give it a silky, buttery texture and to remove the residual acidity produced during fermentation. The chocolate then rests and matures for 30 days before tempering.
Tempering
When the chocolate is perfectly ripe, it is melted again and then stabilised by tempering. During this process, the cocoa butter molecules crystallise and the resulting chocolate has a beautifully glossy surface and the desired crunch, so that when you take a bite, you hear that characteristic crunch.
Casting into molds
After tempering, the chocolate is poured into the moulds and, once set, hand-wrapped in decorated paper.
