.jpg)
70% dark chocolate - Fairtrade Uganda Sleva: min. dat. trvanlivosti 05/2022 - 60 g
Shipping Info
We use Packeta.com for international shipping, which collaborates with over 70 international carriers in 33 countries. The shipping costs are based on their current pricing structure, which varies depending on the destination and package size. If you do not see your country in the shipping destination list, contact us for more information.
For your purchase, we will credit you:
+79.25 Kreditů to Bonus programme
semuliki Forest 70% dark chocolate from British brand Tosier Chocolatemaker is made from the finest sustainably harvested and fairly priced cocoa beans from Bundibugyo, Western Province of Uganda.
This chocolate won a bronze award in the highly prestigious Academy of Chocolate competition in 2021.
Production
Around 1,000 small-scale organic farmers, 52% of whom are women, are involved in the production of these beans. The purchase of this cocoa is handled by Latitude Trade Co (LTC), which provides 6 collection points for smallholder farmers to drop off fresh cocoa beans once a week and get paid in cash and at fair prices.
LTC also takes care of the fermentation of these beans. Its centralised fermentation facility and warehouse is located in the village of Bumate, at the foot of the hills leading to the mountains. The site is designed to take advantage of all available sunlight while limiting runoff from heavy rainfall.
After harvesting, the cocoa beans are thoroughly sun-dried for 6-7 days and then fermented for 5-6 days in fermentation boxes with a 500kg capacity.
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.
As with wine, each harvest and variety of cocoa bean has a completely unique taste, which is then enhanced by carefully selected roasting profiles.
Tosier usually makes its chocolates with at least 70% cocoa from one particular variety so that you can taste and compare the subtle and distinctive flavours and differences between the different cocoa varieties.
They also only produce their chocolates in 24kg microwaves, so only a limited amount of chocolates are made from each harvest . Enjoy this unique and exclusive chocolate for yourself!
Additional parameters
| Category: | Dark chocolate |
|---|---|
| Best Before/ Min. datum trvanlivosti do: | 05/ 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… | |
Be the first who will post an article to this item!
Be the first who will post an article to this item!
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.
