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By centralizing fermentation and drying they are able to control the quality of these flavour-building processes
Their heritage traces thousands of years
It is then mixed into the 73% Lachua dark chocolate
This maximises the visible beauty of a rose with its delicious flavours
Tingo Maria Milk Chocolate By centralizing fermentation and dryingDeep in the Amazonian jungle of Peru grows the flavourful bean from Ucayali River Cacao. Starting with a caramel flavour it evolves into a mouth filling fruit. We saved a batch of this special chocolate and are releasing it in stages after gentle ageing to deepen the flavours even more. It is very rare at this point, and I hope you enjoy it! Winner of: Silver 2021 22 International Chocolate Awards Bronze 2020 Academy of Chocolate Bronze 2019
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