What is the cocoa percentage of Rugoso 70%?

Rugoso 70% contains 70% cocoa, classified as dark chocolate.

Where do the cocoa beans in Rugoso 70% come from?

The cocoa beans in Rugoso 70% are sourced from Matagalpa, Nicaragua.

Which cocoa bean variety is used?

Rugoso 70% is made with Rugoso cocoa beans, a variety prized in single-origin chocolate for its distinctive aromatic profile.

How big is a single Rugoso 70% bar?

A single Rugoso 70% bar weighs 100 grams.

Has Rugoso 70% won any awards?

Rugoso 70% has been recognised at: International Chocolate Awards World Gold 2014, International Chocolate Awards World Gold 2015 and International Chocolate Awards World Gold 2018, and 3 more.

Where can I buy Rugoso 70%?

Rugoso 70% is made by Friis Holm. Friis Holm sells directly through their website at https://www.friisholmchokolade.dk, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Rugoso 70% in the Chof app.

Rugoso 70%, Friis Holm

Name: Rugoso 70%
Brand: Friis Holm
Rating: 5 (1 reviews)

Rugoso 70%

Rugoso 70% is produced by Friis Holm, a bean-to-bar maker based in Denmark. The bar showcases a meticulous approach to processing, reflecting the maker's reputation for precision in cacao development. The company is recognized for its consistent success at the International Chocolate Awards, having secured World Gold medals in 2014, 2015, 2018, and 2019.

The sensory experience of this bar is defined by a flavor profile of yellow fruit, nuts, and dried fruit. This clarity of flavor is achieved through a specific protocol where beans undergo controlled fermentation in wooden boxes followed by traditional sun-drying. The recipe remains focused on the raw material, containing only cacao beans, sugar, and additional cacao butter.

The cacao used in this bar is sourced from the Matagalpa region of Nicaragua. Working through Ingemann, the maker ensures that the cacao varieties are genetically identified and separately fermented. This sourcing model prioritizes the distinct characteristics of the origin, allowing the intrinsic qualities of the Matagalpa harvest to persist in the final chocolate.