What is the cocoa percentage of Crunch Time 64% Dark Chocolate?

Crunch Time 64% Dark Chocolate contains 64% cocoa (also written 64% cacao), classified as dark chocolate.

Where do the cocoa beans in Crunch Time 64% Dark Chocolate come from?

The cocoa beans in Crunch Time 64% Dark Chocolate are sourced from Chanthaburi, Lampang, Chiang Rai, Thailand.

What are the ingredients in Crunch Time 64% Dark Chocolate?

The ingredients listed for Crunch Time 64% Dark Chocolate are: Cacao beans, Organic unrefined cane sugar, cacao butter, cacao powder, rice powder, honey, butter, salt, baking soda.

Is Crunch Time 64% Dark Chocolate vegan?

Crunch Time 64% Dark Chocolate contains dairy ingredients and is not suitable for a vegan diet.

How big is a single Crunch Time 64% Dark Chocolate bar?

A single Crunch Time 64% Dark Chocolate bar weighs 50 grams.

What does Crunch Time 64% Dark Chocolate taste like?

Crunch Time 64% Dark Chocolate lists flavour notes of Nutty, Brown Sugar and Chocolatey.

Is Crunch Time 64% Dark Chocolate dark chocolate or milk chocolate?

Crunch Time 64% Dark Chocolate is classified on Chof as dark chocolate.

Does Crunch Time 64% Dark Chocolate contain alkalized cocoa?

Crunch Time 64% Dark Chocolate is not marked as containing alkalized cocoa on Chof.

Has Crunch Time 64% Dark Chocolate won any awards?

Crunch Time 64% Dark Chocolate has been recognised at: Academy of Chocolate Bronze 2021 and International Chocolate Awards Bronze 2022.

Where can I buy Crunch Time 64% Dark Chocolate?

Crunch Time 64% Dark Chocolate is made by Pridi Cacaofevier. Pridi Cacaofevier sells directly through their website at https://www.pridicacaofevier.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan Crunch Time 64% Dark Chocolate in the Chof app.

Crunch Time 64% Dark Chocolate, Pridi Cacaofevier

Crunch Time 64% Dark Chocolate

Pridi Cacaofevier is a chocolate maker based in Thailand. The brand focuses on highlighting local agriculture by sourcing cacao beans from three distinct Thai regions, specifically Chanthaburi, Lampang, and Chiang Rai.

This 64% dark chocolate bar is crafted using a melanger to refine the texture. The production protocol begins with a fermentation period of 5-7 days in wooden boxes, followed by sun-drying the beans on elevated beds to prepare them for roasting and processing.

The commitment to the production process has been recognized by industry organizations. The bar has earned bronze awards from the Academy of Chocolate and the International Chocolate Awards, marking its position in the competitive landscape of chocolate making.