Category: CRAFT CHOCOLATE
為慶祝我們成立15週年，我們加倍投入對酸種麵包與工藝巧克力的承諾，推出這款口感酥脆、發酵風味濃郁的巧克力棒。
相較於我們經典的酸種海鹽巧克力棒，這款雙倍酸種巧克力棒的麵包碎含量加倍，帶來令人滿足的酥脆口感與複雜風味。 此為限量版巧克力棒，每一塊皆由我們的共同創辦人Joanna Brennan親手編號1至1500。
酸種麵包碎與海鹽融入我們的厄瓜多66%單一產地巧克力中，該巧克力來自可可農場Hacienda Victoria。該農場致力於搶救與保存一度瀕危的可可品種，如今他們繁殖、保護、供應並進一步保育Nacional Arriba可可豆，而我們整個厄瓜多系列的巧克力皆使用此豆種。他們對細節的關注以及改善生態系統的承諾，是我們與這座優秀可可農場結盟並提供支持的重要原因。
70公克
The fermentation really comes through in the smell and taste, darker and tangier than most bars I’ve tried. That double crumb gives it a satisfying snap that keeps me going back for one more square.
The crunch from that extra sourdough crumb is seriously addictive, and the sea salt cuts through the deep chocolate perfectly. It’s got a real tangy, fermented kick that makes it feel way more interesting than your average bar.
I was a bit skeptical about sourdough in chocolate, but the extra crumb gives it this incredible toasty, almost bready crunch that plays perfectly with the salty bite. The 66% dark base is smooth enough that I finished the whole bar in one sitting without it feeling heavy. Definitely my new go-to wh
