Bar with butter croissant by Acid Bakehouse, Madrid. The perfect bomb: half a croissant + Dominican Republic cacao + flakes. From the cacao you can look forward to a chocolaty profile with nutty and dried flowers notes such as chamomile, rose and citronella.
70g / 2.4oz
Maker
Puchero are bean-to-bar chocolate makers and speciality coffee roasters from their extraordinary natural location; the countryside of Castilla y León, Spain.
Puchero, started as a coffee roaster and then grew to include their passion for making chocolate. The co-founders Paloma and Marco, from Spain and Italy respectively created Puchero in 2015. Their roastery and chocolate factory is in the outskirts of Madrid. Three years later in 2018 inspired by the infinite nuances of cacao from around the world, they started making chocolate from cocoa beans that have been harvested and dried on the farm by small-scale producers.
Cacao Origin
Duarte, Domnican Republic.
This cacao from Dominican Republic is grown by 25 smallholder-farming families in the province of Duarte. The farmers receive training in organic and bird-friendly farming techniques. In El Zorzal farm cacao grows across 200km of natural forest. When the cocoa is collected, it is fermented for 6 days, then is dried directly in the sun for a week.
The final product is a cocoa with a chocolaty profile with nutty and dried flowers notes such as chamomile, rose and citronella.
