Ingredients
Cacao
Conched into a gentle darkness.in preparation
Fermented under banana leaves in the Mekong delta, then ground by stone and turned for days in Japan.
- Origin
- Bến Tre, Mekong Delta · Trinitario
- Fermentation
- 6 days · under banana leaves, at the farm
- Conching
- Japan · stone mill, 3 days
- Cacao
- 72% · single estate
- Format
- Couverture 100 g · nibs
How it is made
The Earth
Fruit of the delta
A single estate on the Mekong. Pods split by hand, beans fermented six days under banana leaves, then dried in river wind — the origin of everything that follows.
The Fire
Three days of turning
Roasted low, cracked, and conched — slowly, for days, by a chocolatier the house trusts — until the darkness turns silken. No lecithin, no shortcuts. Beans, cane sugar, and time.
The Table
A darkness that stays gentle
Seventy-two percent that tastes as gentle as fifty. Dried fig, black tea, a whisper of salt. For baking, for pairing, for the last hour of the day.
The objects
- Dark Couverture — MekongSingle-estate 72% · 100gDried fig / black tea / a touch of salt
- Stone-ground NibsRoasted nibs · 80gDeep roast / cane sugar / a satisfying crunch
Prices revealed at opening