What is the cocoa percentage of 73% Comalcalco Chile Seco Ahumado?

73% Comalcalco Chile Seco Ahumado contains 73% cocoa, classified as dark chocolate.

Where do the cocoa beans in 73% Comalcalco Chile Seco Ahumado come from?

The cocoa beans in 73% Comalcalco Chile Seco Ahumado are sourced from Comalcalco, Tabasco, Mexico.

What are the ingredients in 73% Comalcalco Chile Seco Ahumado?

The ingredients listed for 73% Comalcalco Chile Seco Ahumado are: cacao beans, cane sugar, smoked heirloom chile.

How big is a single 73% Comalcalco Chile Seco Ahumado bar?

A single 73% Comalcalco Chile Seco Ahumado bar weighs 60 grams.

What does 73% Comalcalco Chile Seco Ahumado taste like?

73% Comalcalco Chile Seco Ahumado lists flavour notes of Smoky and Balanced.

Is 73% Comalcalco Chile Seco Ahumado dark chocolate or milk chocolate?

73% Comalcalco Chile Seco Ahumado is classified on Chof as dark chocolate.

Does 73% Comalcalco Chile Seco Ahumado contain alkalized cocoa?

73% Comalcalco Chile Seco Ahumado is not marked as containing alkalized cocoa on Chof.

Where can I buy 73% Comalcalco Chile Seco Ahumado?

73% Comalcalco Chile Seco Ahumado is made by Cuna de Piedra. Cuna de Piedra sells directly through their website at https://cunadepiedra.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan 73% Comalcalco Chile Seco Ahumado in the Chof app.

73% Comalcalco Chile Seco Ahumado, Cuna de Piedra

73% Comalcalco Chile Seco Ahumado

Cuna de Piedra is a bean-to-bar chocolate maker based in Mexico. This 73% bar highlights the specific agricultural output of Comalcalco, Tabasco, an area renowned for its cacao heritage. The identity of this producer is rooted in a direct connection to the land, showcasing the raw potential of Mexican harvests through meticulous production methods.

The sensory experience is defined by a deliberate pairing of cacao and spice. The bar incorporates heirloom chile that undergoes the Meridional-Totonacapan process. This traditional method involves smoking the chiles at ground level for three days, utilizing fruit woods such as guava and wild cherry to impart specific aromatics. The final result is a bar with balanced, smoky qualities that elevate the base cacao profile.

The composition is simple, relying on three primary ingredients, which include cacao beans, cane sugar, and the smoked heirloom chile. By focusing on minimal processing, the maker allows the interaction between the fruit-wood smoke and the Tabasco-grown cacao to remain the focal point. This 60-gram bar stands as an example of localized craft production.