Naive - Dark Chocolate - Platinum Grade Ferment Nicaragua
What is Nano_Lot?
Nano_Lot cocoas are available on an extremely limited basis and consequently only at specific times of the year, meaning once they are gone, they are gone. Those that Naive has chosen to feature boast the highest ratings, are of rarest quantities and provide the unique tasting experience. We strongly believe that these are the world's best cocoas because of the amount of R&D given to them.
Let us introduce Naive's newest addition to NANO_LOT chocolate family. Firstly, we would like to mention that each an every year Naive tests quite a bit of new cacao samples and almost 90% of it is rejected because they do not pass strict quality testing protocol. The cacao sample of this chocolate of this chocolate bar was also under investigation and Naive's team was quite sceptical at the beginning. Their biggest doubt came from the fact that the cacao wasn't collected on the single farm and also the genetics was unclear too. The only factor that granted a pass for this cacao was the fact it came from the hands of very trustworthy people who created this magical and unprecedented flavour result. What to know more? Open this 70% chocolate bar and immerse.
This lot is made with real attention to detail and is prepared with absolute precision. Naive looked at technical specs also doing aromatic test batches and it brought a huge excitement and respect to this hand-engineer raw material. The regalia is shared with agricultural scientist Peter Macfadyen.
POD: Mix of six key genetic combinations on the farms with DNA fingerprints identified. The results illustrated different strengths/propositions of linage across the following genetic families: Amelonado, Contamana, Curary, Criollo, Nanay, Purus.
BEAN: We believe the floral taste comes from a combination of terroir, genetics and the fermentation "flora" (ie bacteria that allow fermentation to occur). In this studies, the same beans fermented in different places have different emphasis on flavour attributes. For example 1 hr away at a different fermentation facility the fruity notes might be more critic whereas closer to the drier area it could be more brown fruit like. The way the fermentation is conducted also has a role in bringing these flavours out or soften them.
FLAVOUR: The most unique flavour profile we have encountered on. Very distinct taste with the notes of flowers and green tea. Try it to familiarise with true floral chocolate flavours.
AFTERTASTE: A slim film of chocolate covers the tongue for around 5 minutes.
HALF-LIFE: The neuroactive chemicals of cacao peak in the blood 2-3 hours after ingestion and have a half-life of up to 7-12 hours.
Cacao, sugar, cacao butter. Cacao min 67%.