Central American cocoas are generally floral, but this Honduras, made by Ivan Pascual, begins with molasses, dried fruit, a bit of raisins, cinchona and a slightly citrus finish.
The cocoa is roasted the minimum and is shelled for 68 hours to obtain a balanced chocolate.
Ivan Pascual creates Origen Bean to Bar from his experience in pastry and chocolate, endorsed by international and national awards.
He seeks to return to work in cocoa, the original trade that has been lost and is now being recovered through the bean to bar.
His collection includes ball to bar, that is, high-quality patisserie chips with bean to bar toppings, a highly personal quality proposal.