Tasting evidently of raisins and burnt caramel, this dark chocolate is made from beans dried specifically to highlight deep earthy flavors of the Nicaraguan cacao.
Cacao Bisiesto works with small farmers around Nicaragua, paying a premium for the wet cacao or ‘baba’, to then ferment and dry it at their facility outside Matagalpa. The beans for this bar are grown around El Carmen in Nicaragua’s Central Highlands. Cultivated at about a dozen farms owned by a single family, they sell the baba to Cacao Bisiesto who then dries the beans in a process specifically designed for Goodnow’s chocolate.
TASTING: creamy, earthy, raisins, burnt caramel
PAIRING: raw milk cheddar or grana style cheeses, gin, mezcal, IPA’s, semi-sweet digestif’s, e.g. Amaro Montenega or Averna
CACAO ORIGIN: Nicaragua, El Carmen, Nicaragua
MADE IN UNITED STATES
INGREDIENTS: cacao beans, organic sugar, fresh pressed cocoa butter