What it is: The “Uncommon” collection is created with cacao beans from special micro batches, each selected from a single origin cacao, with unique sensorial profile because they are created using cacao butter prepared from the same micro batch of the beans.
There are rare cacao seeds like the Marañon, e variety of pure Nacional genetics, which was thought to be extinct, and which had accidentally been rediscovered in 2007 by Dan Pearson, in Perú, around the Marañon river. The cacao of the national genetics dominated the chocolate markets all over the world thanks to its notes of fruits and rare flowers, but in 1916 a devastating disease decimated the plants. 40% to 100% of the seeds in one single cacao pod are white. Today the harvest origins from the “Marañón Canyon” where around 1000 small farmers are cultivating cacao seeds of complex floral and fruity notes that will be apt to surprise and delight your palate.
Origin: ARUNTAM – Sensory Chocolate is a ‘tale’ of passion and courage, an original product that arouses emotions in those who taste it, with direct control of the entire supply chain. The bars are created with a procedure aimed at ‘stressing’ the precious ingredients to a minimum in order to keep their organoleptic properties as unaltered as possible.
Ingredients: 70% min. cacao. Cacao beans, organic cane sugar, cacao butter. May contain traces of milk and nuts.
Notes: intense floral notes, notes of candied fruit, cream, and molasses at the finish.
Nutritional Value 100 g: Energy 2367 kJ / 566 kcal; Fat 41,5 g, of which saturates fat 25,5 g; Carbohydrate 42,5 g, of which sugar 29,5 g; Protein 6,5 g, Salt 0,0 g.
Storage: this premium chocolate must be properly conserved at a temperature of between 14 and 18 °C and kept away from direct light and sources of excessive heat or cold. If, for example, it is left in the car in summer or winter it will suffer potentially ruinous heat shock.
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Aruntam Marañon 70%
8,90€
MADE IN ITALY
Uncommon
45 g
Dark Chocolate 70% min. Cacao
49 in stock
There are rare cacao seeds like the Marañon, e variety of pure Nacional genetics, which was thought to be extinct, and which had accidentally been rediscovered in 2007 by Dan Pearson, in Perú, around the Marañon river. The cacao of the national genetics dominated the chocolate markets all over the world thanks to its notes of fruits and rare flowers, but in 1916 a devastating disease decimated the plants. 40% to 100% of the seeds in one single cacao pod are white. Today the harvest origins from the “Marañón Canyon” where around 1000 small farmers are cultivating cacao seeds of complex floral and fruity notes that will be apt to surprise and delight your palate.
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