Fresco Chocolate - 70% O'Payo Profundo, Nicaragua (Recipe 272, Dark Roast)

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This dark roast dark chocolate bar from Fresco Chocolate is crafted with cocoa beans from the O'Payo based in Nicaragua. Their recipe 272 develops notes of caramel and roasted nut with hints of floral. The long conche cycle softens this cacao's brighter notes, balancing natural acidity with deeper flavors. A small amount of added cocoa butter enhances the chocolate’s silky texture as it melts on your palate.  

O'Payo is an organic fine cacao variety from the Waslala municipality, within the Bosawas Natural Reserve in the northern mountains of Nicaragua. Profundo describes a long fermentation and slow drying process, producing cacao flavors of ripe fruit and nuts with floral and spicy notes.

Fresco Chocolate started with an idea: people who love chocolate may want to know more about it. What ingredients are used? How is it made? What variables affect taste? Their goal is to answers these questions by making chocolate in unique ways, adjusting ingredients and processes to create new chocolate experiences. Then they offer these chocolates for your critique. Their unique variables include varying the roast profile and conching, creating unique recipes for each origin they work with. 

Recipe Number: 272

Roast Profile: Dark

Conche: Long

50g / 1.76oz

Cocoa Beans
Cane Sugar
Cocoa Butter

Roasted Nuts

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