Central American cocoas are floral and in this case the high percentage slightly framed this characteristic at the beginning.
It is a chocolate for intense palates, with notes of flowers and nuts.
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.
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