A complex dark chocolate made from organic Nicaraguan cacao. This bar offers notes reminiscent of savory rye bread and mushrooms with lingering, tannic acidity.
Since 2013 Ingemann Fine Cacao has been cultivating cacao and focus on sustainability, traceability, and producing the highest quality product for bean-to-bar chocolate makers, like Omnom. With Ingemann’s Cocoa ID program, they ensure complete traceability with each bag of cacao purchashed. Omnom selected their organic O’Payo variety for this bar.
TASTING: tannic, mushroomy, earthy, complex, red wine
PAIRING: barrel aged spirits like whiskey and rum, fortified wines like sherry and vermouth, dessert wines like madeira and port
CACAO ORIGIN: Nicaragua, O’Payo cacao from Waslala, Nicaragua
MADE IN ICELAND
INGREDIENTS: Organic cocao beans from Nicaragua, organic cane sugar & cocoa butter.