Pure Gold, 100% Cacao Chocolate Bar

This Sur del Lago chocolate is made from a Trinitario bean grown south of the Maracaibo Lake in Venezuela.

It is grown using tradition farming methods, without the use of chemicals.

I chose this bean to make my 100% cacao bar because it is exceptionally light and has low acidity.

We give it a very light roast and conche for never less than 3 weeks to remove any acidity.

When the beans are fresh it can even be longer.

If you don’t have any of my 100% cacao cylinders to hand you could always put a square of this into your savoury dishes.

It doesn’t have as muh punch as we have conched it for so long, but it will certainly add beautiful richness.