Flavour & character

Aroma: An overstilldigend bouquet of deep roasted coffee, pure tabak, natte aarde and a hint gedroogde plums. The nose is intensee and fills directly the senses.

Flavour: The first impression is a powerful, dry bitterness. As the chocolate melts, complex acidity and savoury notes come to the fore that recall red fruit and nuts. The finish is phenomenally long, dry and leaves a pure cocoa flavour behind that lasts for minutes.

Texture: The bar has a very firm snap and a dense, compact texture. The mouthfeel is slightly drier than at milk chocolate, which is typical for a such a high cocoa percentage.

Serving tips & pairings

The art of the flavour

• Serve this chocolate at cream temperature (21°C - 23°C).

• Proeftip: Take a klein brokje and leg this on the tongue. Shows the langzaam melt without to chewing. By the heat of the mouth come the complex oliën and aromas vrij that this bar zo bijwithout make.

Drink pairing

• Beer: This is the ultimate companion to our most powerful beers. Think of a Imperial Stout of our ALTHAIA Sirocco (Barley Wine). The residual sugars and the body of this beers vorthey the nodige tegenwicht for the dry bitterness of the 95% cocoa.

• Sterk: A perfect match with a rokerige Islay Single Malt Whisky of a very old Spanish Brandy the Jerez.