We've combined bits of English-style toffee and salt mined from ancient sea salt deposits in the Himalayan Mountains in a high cacao percentage (47%) milk chocolate for an elevated chocolate treat. The cacao origin is Rupa-Rupa, Upper Amazon region of Peru. The beans are fermented 7 days, dried 7 days with a medium roast.
Fragrance Sweet, fruity, ripe cherry
Mouthfeel Crunchy, dense and creamy mouthfeel
Aroma Earthy and smoky aroma
Flavor Burnt caramel, sour cream and toasted almond flavor
Sweetness Toasted marshmallow sweetness
Acidity Lactic acid like sour cream acidity
Bitterness Peanut nut skin bitterness
Astringency Light astringency that doesn’t dominate
Finish Burnt cream, dried cherry and salt finish
Balance Good balance of acidity, salt and sweet, a good harmony of flavors.
Ingredients: 47% cacao milk chocolate (cracked cacao beans, cane sugar, whole milk powder, cocoa butter, sunflower lecithin), toffee (cane sugar, butter, rice syrup, chocolate liquor, cocoa butter, salt, soy lecithin, natural flavor), Himalayan pink salt.