Bar with butter croissant byAcid Bakehouse Madrid. The perfect bomb: half a croissant + Dominican Rep cacao + flakes.
This cacao from Dominican Republic is grown by 25 smallholder-farming families in the province of Duarte. The farmers receive training in organic and bird-friendly farming techniques. In El Zorzal farm cacao grows across 200km of natural forest. When the cocoa is collected, it is fermented for 6 days, then is dried directly in the sun for a week.
The final product is a cocoa with a chocolaty profile with nutty and dried flowers notes such as chamomile, rose and citronella.
For the other half of this chocolate bar we have decided to use theAcid Bakehousecroissants. A butter croissant with a flaky texture that combines perfectly with this classic profile cacao.
Finally we have added croissant flakes on the back to give it the love it deserves.
Country of production: Spain
Origin of beans: Dominican Republic, El Zorzal Farm
Cocoa variety: Trinitario.
Cocoa content: 48%
Dietary features: contains gluten.
How to store your chocolate: store in a cool dry place ideally at a constant temperature of 18 - 20 C
In the beginning, there was coffee and passion to roast the best product possible. Paloma and Marco, the co-founders of Puchero roastery, are from Spain and Italy respectively. After living in London for several years, they decided to stop, reflect and take a new approach to life. They travelled to new places and met incredible people along the way, whose love for the exciting world of coffee rubbed off on them. Together, they created Puchero, which has grown since 2015 to become a leader in specialty coffee and one of the best roasters in Spain. But the story doesn’t end there. Three years later, chocolate came into their lives. Inspired by the infinite nuances of cacao from around the world, at Puchero they roast beans that have been harvested and dried on the farm by small-scale producers to make bars of craft chocolate.