Acalli - Norandino


$ 8.00
Acalli - Norandino

Our Notes:
Acalli Norandino is from Tumbes, Peru. It is a 2 ingredient chocolate containing only organic cacao and organic cane sugar. Carol Morse has done an excellent job selecting beans that highlight the best of this region. The chocolate has a nice acidity which provides brightness to the chocolate which is dominated by rich fudgy flavors and a nice nut aroma. This bar has medium bitterness and tannic elements which blend together harmoniously, but still lets you know this is dark chocolate. It has a nice medium length in the mouth which is very pleasant. This chocolate is wonderful on its own but has the strength to pair with fruit and spicy flavors.

Producer's Notes:
Deep cocoa, walnut and cherry, with lively acidity.

About the Producer:
Being a chocolate maker means working from bean to bar. While Acalli's home is in New Orleans, cacao is by nature a tropical plant, and they source the cacao they use through direct relationships with growers. Acalli chose a canoe for their logo to represent those things about chocolate that they love most: its way of connecting people in distant places, its elegant simplicity, and the promise of adventure and discovery in every new bar. The name Acalli (ah-CALL-ee) means “canoe” in Nahuatl, the same language that gave us the word “chocolate.” Great chocolate is a collaborative effort between cacao growers and chocolate makers, and in that spirit their goal is to make bars that faithfully represent the work their partners do at origin. The flavors in the chocolate are not only the result of careful roasting and conching; but also represent careful attention during cultivation, harvest, and especially fermentation and drying. Acalli hopes that by highlighting the communities and cooperatives they work with, and showcasing the flavors in their cacao, they can bring a little more recognition home to cacao growers themselves. As chocolate makers, Acalli is the final steward on cacao's journey from tropical fruit to artisan bar. Cacao growers ferment and dry the fruit's seeds at origin, developing flavor and acidity. Acalli skillfullly roasts, refines and crafts the cacao into chocolate bars, highlighting the array of flavors unique to each origin.

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