A dark 70 % chocolate with cocoa from Kokoa Kamili in Tanzania. With flavour notes of Red fruit, berries, apples, plums, tropical fruit, but also pleasant wood tones and light notes of chocolate / brownie batter.
Cocoa has a long history in Tanzania, with the first introduction of the tree to the country likely taking place in the 1880s with several reintroduction of material in the past 150 years. Analysis of the beans have shown that the beans are a mix of classic Trinitario, with a slight presence of Neo-Nacional.
From the age of 14 I have worked in pastry shops, chocolate shops and I have taken care of the patisserie in various restaurants at home and abroad with one to three Michelin stars. Chocolate has always been a common thread in my life. You made the distinction by what flavor you added or what kind of decoration you made of it. But it always started with melting a bag of factory chocolate.
In 2011 I decided to buy cocoa beans and make the chocolate myself. Now I could select the cocoa that makes me excited. The craft of making chocolate is therefore in the entire process; the choices you can make in roasting the cocoa and the specific flavors you can develop or accentuate by, for example, letting the acids evaporate a bit more. And the choices of rolling the chocolate where you can determine the fineness, structure and mouthfeel.
Over the years I have developed my own style of chocolate making. Every bag of cocoa is different, every new crop is different from the previous crop. My challenge is to get the best out of the cocoa bean every time to make the most beautiful chocolates. What I have realized over the years is that I actually do very little to influence the taste. The trick is to harmonize the beautiful cocoa and leave it in its value. My style is to stay as close as possible to the taste profile of the origin and to accentuate what makes the cocoa bean unique. This is my passion and I am proud to share it!
After two years of learning and making, through trial and error, I said goodbye to my other patisserie label and I have fully focused on the craft of chocolate making. Krak was born in 2013! I make the chocolate in our factory in Ermelo together with my partner who manages production and operations. Together we ensure that Krak becomes an increasingly transparent company and that everyone can enjoy a piece of good chocolate.
Chocolate maker Krak
Nutrition Information per 100g:
Total Fat 41.0g
– Saturated 25.1g
– Sugar 30.0g
Refer to ‘Additional Information’ for allergens
organic cocoa beans, organic cane sugar, organic cocoa butter