This collaboration is a very cool one! Garçoa Chocolate are awesome bean to bar local chocolate producers based in Zurich, who we've worked with at the Collective Bakery for some time.
Garçoa are very open to this collaboration and we went to their production facility and tried different chocolate, and different coffees for comparisons and tests! In the end we found pairing their single origin chocolate Idukki, worked amazingly well with our Kenyan coffee, Kiragi!
Garçoa describes their Idukki Chocolate: "India is not a classic cocoa-growing region, but cocoa is grown in the south of India. Here cocoa grows in very complex and diverse agroforestry systems alongside coconut palms, vanilla, rubber, turmeric, cinnamon and many other crops. Is that why the cocoa from Idukki, southern Kerala, has such an idiosyncratic character? The various Trinitario types taste wonderfully of fresh earth, tobacco and fine fruit."
Our Kenyan Kigari AA is a classic Washed Kenyna SL28/SL34 profile - Bright Acidity, Berries, some Floral and Herbal notes. It's from the Embu region in Kenya, and processed by the Kigari Teachers College to the highest standards of processing coffee in Kenya in the traditional Washed process.
We have combined both coarse, and fine ground coffee through the coffee bar - combining the heavy, sweet, creamy aspects of the 69% dark chocolate, with the bright fruity acidity of the Kenyan coffee, and a new texture with ground coffee. Overall it's a really delicious, complex, and fun "Bean to Bar" chocolate! We strongly recommend you try!
- Chocolate cacao 69% minimum, 85g
- Ingredients: cocoa beans, raw cane sugar and coffee
Nutritional values (per 100 g): Calorific value 2158 kJ (519 kcal), fat 38 g, of which saturates 21 g, carbohydrates 25 g, of which sugars 20 g, protein 9 g, salt 0.04 g 85g
Store cool and dry.