RACINE CARRÉE
Racine Carré is a crazy project for which Matéo, Jimmy and Ginose have given themselves a mission: to offer a healthy, traceable, responsible chocolate, without intermediaries, made with good cacao.
From the root of the cacao tree to the square of chocolate. To master the steps from A to Z, it is necessary to start at the root of the cacao tree, from the plantation.
It is thus in Peru, within their Alto Miro plantation, but also with three producers of the region, that Matéo, Jimmy and Gino cultivate the cacao trees, select and harvest the pods, then sort, ferment and dry the beans in order to obtain a raw material of exception
PAJARILLO, PERU
Why the Alto Miro origin?
Slow, low-temperature fermentation over a 15-day period enables Alto Miro cocoa beans to develop complex aromatic notes that are already well-developed, without the need for roasting.
15 DAYS OF FERMENTATION
With very little rainfall in the San Martin region, the cocoa contains a record level of sugar, requiring a fermentation process lasting up to two weeks.
This long fermentation process results in a naturally sweet cocoa bean, offering 100% cocoa that remains particularly smooth.
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