Chef’s Drops

These beautiful Trinitario beans come from the ancient San Agustin district in the foothills of the Colombian Massifs.

Farming methods are traditional, and no chemicals are used.

What I find fascinating is that when you add different amounts of sugar to it, it reveals different flavour notes.

With less sugar you catch the soft notes of cherries and damsons.

With more sugar you catch glimpses of red fruits but what strikes me more are the honey nutty notes.

These couverture dark chocolate drops are for all your cakes and desserts.

They are easy to weigh and quick to melt and bring beautiful deep pure flavours.

Amongst their honey nutty notes, you can glimpse red fruits.

They make fantastic souffles and desserts and are particularly good in recipes involving fruit.