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    Ouganda, Bundibugyo 70%

    Garçoa
    - CHF -11.20
    • Sold out

    Certificate
    Color
     Dark/ Milk/ Dark with Milk/ Dark with Vegetable Milk/ White/ Blond/ Raw
         		Kind of production
     A domain
    great vintage
    an origin
    Assembly
    Origin Beans
    		Origin Chocolate factory

    Aromas and notes
    Animal: musk, raw meat, leather, meat, fish.
     Citrus: orange , lemon, mandarin, citron, bergamot.
    Berry : currant, blackberry, blueberry, blueberry, blackcurrant, goji.
     Woody : wood, lignin, phenolic, conifer.
    Caramel : caramel, maple syrup, honey, molasses, speculoos
     Chemical : burnt, oil, soap, solvent, ethanol.
    Spicy : pepper, anise, vanilla, liquorice, cinnamon, clove.
     Floral : lavender, rose, jasmine, elderberry, acacia, magnolia.
     Cheese : milk, butter, cheese, yeast, quark, yogurt.
    Fruity : plum, apricot, date, peach, grape, pear, strawberry.
     Herbaceous: mint, thyme, basil, coriander, rosemary.
    Nuts : hazelnut, almond, cashew, peanut, tonka.
     Undergrowth : humus,  dead leaves, peat, lichen.
    Roasted: toast, coffee, cocoa, tobacco, popcorn.
     Tropical: passion fruit, pineapple, banana, lychee, jackfruit.
     Plant: hay, mushroom, seaweed, moss, vegetable.

    		Variety of cocoa
     Theobroma cacao L, cv. Trinitarian. Theobroma cacao L, cv. Forastero
    Theobroma cacao L, cv.. Nacional
    Theobroma cacao L, cv.. Criollo
    Ingredients
     Cocoa mass, cocoa butter, sugar, milk powder.
    		Allergens
     May contain traces of milk, nuts, sesame, gluten and peanuts.
    Weight
     g

    Diet labels

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    Ouganda, Bundibugyo 70% - Chocolats du Monde
    Sold out
    Garçoa
    Ouganda, Bundibugyo 70% CHF 11.20

    More information

    The Garçoa team is made up of four women from Zurich. Each of them has a unique profile, which makes for the diversity of the company. But they all have one thing in common: a passion for chocolate.

    Garçoa's philosophy is quite simple: Bean-to-Bar, Single Origin-BIO, fair-trade and transparent chocolate. As a result, they are able to work the beans and create chocolates with character that bring cocoa, variety and terroir to life.

    All the ingredients used come from organic farming. What's more, they know the cocoa farmers personally, as well as their history and environment. This close relationship with the producers allows Garçoa to control the quality of the cocoa beans and guarantee that the work carried out is remunerated at its fair value.

    Garçoa chocolates are made using only cocoa beans and raw cane sugar, with no additives or other ingredients added. Nor do they use any additional cocoa butter. Firstly, because they want the chocolate they produce to retain only its natural fat content. Secondly, because they don't want to alter the taste of their Single Origin chocolates with cocoa butter from a different region. This gives Garçoa chocolates a unique melt-in-the-mouth consistency. The ultimate aim is to bring out the flavour of every cocoa in every bar.

    Garçoa also places great emphasis on the design of its bars. Taste is not just an aroma, but also a surface and a shape. The texture thus becomes a new dimension of the taste experience and acts on the deployment of the aromas.

    What's more, they also want to reflect the flamboyant colours of the cocoa pods. And it's these that have inspired the packaging for their chocolates: the minimalist way in which the beans are processed, combined with the diverse and fertile environment of the jungle. A real pleasure for your eyes and your palate...

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    Un cacao unique fidèle à son terroir, cultivé par les producteurs Semuliki Cooperative Unio, située autour du village de Mataisa en Ouganda. Les fermes mêlent cacao, manioc, banane, café, vanille, haricots, autres essences locales et arbres fruitiers.

    Les fèves de cacao bio pour notre chocolat Mataisa sont fermentées et séchées dans le centre de fermentation central de SEMCU, près du village de Mataisa. Les producteurs de cacao apportent les fruits fraîchement récoltés directement au centre de fermentation commun. Ils y sont fermentés par les collaborateurs dans de grandes boîtes en bois (généralement environ 1000 kg) pendant 7 jours, puis séchés au soleil. C'est ainsi que se forment d'importantes substances aromatiques dans les fèves de cacao. Outre la variété, le terroir et le climat, le mode de fermentation des fèves de cacao apporte des notes gustatives uniques au chocolat.

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