On the central coast of Venezuela is a remote valley known as Ocumare de la Costa. Barely accessible for centuries, the Ocumare region is known for its superior Criollo cacao. I hand-selected the beans we use in this bar in Ocumare for their pronounced plum and delicate floral notes that underscore their fine chocolate profile. We carefully roast the beans in out antique cocoa roaster to deepen their inherent flavor. These are some of the finest beans I’ve discovered and from which we have crafted chocolate I believe you will appreciate.
-Art Pollard, Amano Chocolate
PAIRING: Testun al Malto
Venezuela, 70%
