Flavour & character

Aroma An intoxicating and complex aroma of dark roasted coffee, gedroogd wood and a hint red fruit. The nose only al verraadt the high concentratie on pure cocoa.

Taste The flavour opent powerful and earthy. As the chocolate melts, come subtle notes of red fruit and a light spiciness to the fore. The 72% cocoa provides a pleasant, karakterwhole bitterness that langzaam overvloeit in a schone, light dry finish.

Texture The bar has a harde, dry "knak" – the qualitysstempel of a hoog cocoa content. On the tongue transforms it in a silky-smooth massa that the full palate coats.

Serving tips & pairings

The ultimate moment of enjoytheyt

• Serve the chocolate at cream temperature (20°C - 22°C) zodat the complex aromas completely are released.

• Probeer the "mindful" method: leaves a klein blokje langzaam melt on the tongue without to chewing to all smaaklagen to Discoverken.

Drink pairing

• Beer: The perfect partner for our ALTHAIA Sirocco (Barley Wine). The sweet, malty body of the beer and the bitters of the 72% cocoa vorthey a klassiek contrast. Also a powerful Imperial Stout is a aanrader.

• Wine & Sterk: Fantastisch at a glass robuuste red wine (bijvoorbeeld a rijpe Monastrell from Alicante) of a good Spanish Brandy.

Culinair use

• Rasp a little of this chocolate about a wildgerecht of a rich stoofschotel for a surprising gastronomice depth.