Baracoa in the province of Guantánamo is located in eastern Cuba on the Bahía de Miel (Spanish for Honey Bay). So, in a sense, it is the genius loci behind the gentle honey notes that the local cacao beans bring out in the chocolate made from them. Willie Harcourt-Cooze adds some lime oil and ginger to this cocoa. The result is an impressive chocolate with tangy fruit notes and a subtle spiciness and pungency from the ginger.

Willie Harcourt-Cooze is one of those slightly crazy or visionary stubborn people, depending on your point of view, who have made it their business to get the best out of a particular product with perseverance and enthusiasm - in his case, the cocoa bean. Cultivation on the plantations takes place without pesticides, fertilizers or other chemical aids, and irrigation is carried out with water from the surrounding area. After harvesting, the cocoa fruit is dried and fermented on site before being shipped to Devon. There, Harcourt-Cooze carefully roasts the beans on an old plant dating back to the 1920s - proving that it's not modern technology but craftsmanship that counts. The cocoa is conched for three days, unlike cocoa powder, the valuable cocoa butter remains completely contained.

Sales description:

Dark chocolate with ginger and lime. Cocoa content min. 70%.

Ingredients:

Cocoa solids, raw cane sugar, candied ginger 12% (ginger, sugar), cocoa butter, lime essential oil 0.1%.

Storage and preparation instructions:

Store in a cool and dry place.

Origin / provenance:

United Kingdom

Responsible food business operator:

IMV Spezialitäten-Import, Marketing u. Vertriebs GmbH Johann-Sebastian-Bach-Strasse 30 65193 WiesbadenGermany