Varm chokolade med Marokkansk mynte
Vores bean-to-cup varm chokolade med økologisk marokkansk mynte.
Trinitario kakaovarianten dyrkes i Nicaragua og fermenteres i 7 dage, hvilket resulterer i nøddeagtige, søde træ- og subtile kanel smagsnoter.
Forslået bryggemetode - smelt 25 g chokolade tilføj 160 ml af din fortrukne mælk. Rør det sammen over lav varme, indtil chokolade og mælk er blandet godt sammen. Si den marokkanske mynte fra, når du hælder i en kop, og nyd det.
Find andre brygguides her.
Nettovægt: 250g
- kakaobønner*
- rør sukker*
- marokkansk mynte*
*økologiske ingredienser
Kan indeholde nødder. Alle vores produkter er plantebaserede og naturligt glutenfrie, mælkefrie og laktosefrie.
Ernæring pr. 100 g
Energi 1925kJ/460kcal
Fedt 34,1g
Mættede fedtsyrer 19,9g
Kulhydrater 50,7g
Sukker 22,3g
Fiber 25,5g
Protein 11,5g
Salt 0 g
Nutty, sweet wood, and subtle cinnamon.
- Direct trade
- Organic
About O´Tuma
Our O'Tuma cocoa beans are grown on a farm in Waslala, Nicaragua and named after the land of lakes and volcanoes. After harvesting, the wet beans are sent to Ingemann Social Cooperative’s central fermentation and drying facility near Las Maderas. Ingemann is committed to quality, traceability, and sustainability, producing high-quality, single-origin, and organic fine cocoa.
Origin: O´Tuma, Waslala, Nicaragua
Cocoa variety: Trinitario
Harvest season: November-May
O´Tuma is a farm practicing cocoa agroforestry, meaning they grow the cocoa in symbiotic plantations together with banana, corn, papaya and palms. This method supports agroecological restoration, rebuilding soil fertility while boosting agroecosystem functions. This approach produces nutrient-rich, premium-quality, and sustainable cocoa while fighting cocoa extinction.
Furthermore, our cocoa is free from child labor and slavery, as we ensure a premium price is paid for the beans.
FermentationTime: 7 days in wooden boxes
Fermentation is a crucial process in flavor development, bringing out balanced chocolatey, nutty, and cinnamon notes from the fresh O`Tuma beans.
DryingDrying is the final step before the cocoa beans leave the farm. The wet, fermented beans are evenly spread on raised beds and sun-dried in the open air. Beans that are not properly dried or irregularly shaped are carefully sorted out by hand.
RoastingAfter receiving the beans, we hand-sort them again before roasting them at a low temperature to preserve the valuable antioxidants and nutrients found in cocoa. Roasting is a crucial step in developing the beans' flavors, and our method is carefully balanced to bring out the best. It’s also essential for safety, as it sanitizes the beans before they are transformed into chocolate.
Cracking & winnowingHere's where the nibs are born! We grind our cocoa beans into small, flavorful pieces while using a vacuum to remove the husks. These nutrient-rich husks don’t go to waste — they can be used to brew a delicious cocoa tea or in other creative ways.
Grinding & conchingThe nibs continue their journey to the melangers, where they are ground into a fine powder by granite wheels. As the cocoa begins to release its natural cocoa butter, we achieve a creamy and smooth liquid texture, setting the stage for our delicious chocolate creation.
TemperingTempering is the last step if we want to create beautifully finished chocolate bars. Each type of chocolate—dark, milk, or white—requires a specific temperature to be molded, achieving that satisfying mouthfeel and perfect texture. When we make our hot chocolate, we grind untempered chocolate blocks into fine flakes, aiming for a creamy hot drink, so this final step takes place in your kitchen.
