Chocolate Flor de Sal, Waslala Nicaragua 70%
Chocolate made with great care,
from the selection of the bean at the origin to its processing.
40gr | 70gr
ORIGIN
America – Nicaragua – Waslala
Mesoamerica is one of the first places where cocoa was domesticated by the Olmecs, cocoa is important in Mayan and Aztec culture, and it was Hernán Cortés who brought cocoa to Europe.
Nicaragua has a consumption of beverages derived from cocoa in the local population.
In addition, there are genetic materials in the country giving a great diversity to the Nicaraguan cocoa. Nicaragua is considered a producer of fine cocoa, gradually increasing its production of high quality and developed under agroforestry system.
LOCATION
REGION: RACCN (North Caribbean Coast Autonomous Region)
Latitud: 13°19’50” N
Longitud: 85°22’20” W
CHARACTERISTICS
Type of plantations:
Small producers with an average of 2 ha, organised in cooperatives. Under agroforestry system.
Varieties:
Mixture of trinitario and acriolladas varieties.
Altitude:
400 – 1,200 msnm
Harvest season:
October – December (main harvest) / April – June (intermediate harvest).
FARMS
Cacao trees are planted in small plots of diversified family farms of small farmers organised in the cooperative CACAONICA R.L. The areas are under agroforestry systems with a combination of timber and fruit trees. In addition, the farms have other crops in other areas of the farm.
The producers of this cocoa are committed to sustainability; they manage their family farms organically (certified) with the use of organic inputs such as compost, permitted amendments, and are committed to the incorporation of raw materials. There is a great awareness of environmental care, care of the fauna and flora.
INGREDIENTS
Cocoa: 72% cocoa beans / Others: 3% natural cocoa butter and 25% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.
This chocolate contains neither lecithin nor natural or artificial flavours
SAL D’ES TRENC
Chocolate with hints of nuts and fruits with the subtle touch of Majorcan salt.
La Flor de Sal natural se diferencia de la sal común en su textura, sabor y propiedades. Contiene menos cloruro sódico y un porcentaje más alto de magnesio..
Flor de Sal d´ Es Trenc cristaliza únicamente durante los meses estivales con la ayuda del sol y de la brisa marina. Los cristales se forman en la superficie del agua de las balsas y al atardecer se cosechan manualmente.
VARIETY OF COCOA
This mixture of Trinitario and Acriolladas varieties gives this cocoa its special flavours. A high percentage of these farms were planted from seeds, which generated a a lot of hybridisation in the trees. Waslala has been called the cocoa capital, since cocoa plantations began to be developed in the municipality in the 1950s and 1960s. There are biodiversity studies of the presence of many criollo trees with brown or white seeds that provide very special flavours.
ORIGIN
America – Nicaragua – Waslala
Mesoamerica is one of the first places where cocoa was domesticated by the Olmecs, cocoa is important in Mayan and Aztec culture, and it was Hernán Cortés who brought cocoa to Europe.
Nicaragua has a consumption of beverages derived from cocoa in the local population.
In addition, there are genetic materials in the country giving a great diversity to the Nicaraguan cocoa. Nicaragua is considered a producer of fine cocoa, gradually increasing its production of high quality and developed under agroforestry system.
LOCATION
REGION: RACCN (North Caribbean Coast Autonomous Region)
Latitud: 13°19’50” N
Longitud: 85°22’20” W
CHARACTERISTICS
Type of plantations:
Small producers with an average of 2 ha, organised in cooperatives. Under agroforestry system.
Varieties:
Mixture of trinitario and acriolladas varieties.
Altitude:
400 – 1,200 msnm
Harvest season:
October – December (main harvest) / April – June (intermediate harvest).
FARMS
Cacao trees are planted in small plots of diversified family farms of small farmers organised in the cooperative CACAONICA R.L. The areas are under agroforestry systems with a combination of timber and fruit trees. In addition, the farms have other crops in other areas of the farm.
The producers of this cocoa are committed to sustainability; they manage their family farms organically (certified) with the use of organic inputs such as compost, permitted amendments, and are committed to the incorporation of raw materials. There is a great awareness of environmental care, care of the fauna and flora.
INGREDIENTS
Cocoa: 72% cocoa beans / Others: 3% natural cocoa butter and 25% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.
This chocolate contains neither lecithin nor natural or artificial flavours.
SAL D’ES TRENC
Chocolate with hints of nuts and fruits with the subtle touch of Majorcan salt.
La Flor de Sal natural se diferencia de la sal común en su textura, sabor y propiedades. Contiene menos cloruro sódico y un porcentaje más alto de magnesio..
Flor de Sal d´ Es Trenc cristaliza únicamente durante los meses estivales con la ayuda del sol y de la brisa marina. Los cristales se forman en la superficie del agua de las balsas y al atardecer se cosechan manualmente.
VARIETY OF COCOA
This mixture of Trinitario and Acriolladas varieties gives this cocoa its special flavours. A high percentage of these farms were planted from seeds, which generated a a lot of hybridisation in the trees. Waslala has been called the cocoa capital, since cocoa plantations began to be developed in the municipality in the 1950s and 1960s. There are biodiversity studies of the presence of many criollo trees with brown or white seeds that provide very special flavours.
Notas de cata
Different notes
Red wine, coconut sugar, oranges, raisins, cherries and a touch of herbs.
PROCESS
Harvest: Manual with machetes, ripe cobs are harvested.
Fermentation: In horizontal wooden crates for 5-6 days.
Drying: Pre-drying of 48 h with a layer of 10 cm solar. Final solar drying for 7 days in wooden and perforated steel beds, slow drying to achieve an adequate balance.
Storage: Aerated cellars and in jute bags.
Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.
Roasting: Gentle roasting with a temperature range between 90 and 130ºC.
High speed conching during 28-36 h with temperatures between 45-48ºC.
Maturation: The chocolate is a minimum of 6 days at rest for maturation.
Tempering
-
- Melting temperature: 49ºC
-
- Pre-crystallisation temperature: 29 ºC
- Crystallisation temperature: 32 ºC
PROCESS
Harvest: Manual with machetes, ripe cobs are harvested.
Fermentation: In horizontal wooden crates for 5-6 days.
Drying: Pre-drying of 48 h with a layer of 10 cm solar. Final solar drying for 7 days in wooden and perforated steel beds, slow drying to achieve an adequate balance.
Storage: Aerated cellars and in jute bags.
Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.
Roasting: Gentle roasting with a temperature range between 90 and 130ºC.
High speed conching during 28-36 h with temperatures between 45-48ºC.
Maturation: The chocolate is a minimum of 6 days at rest for maturation.
Tempering
-
- Melting temperature: 49ºC
-
- Pre-crystallisation temperature: 29 ºC
- Crystallisation temperature: 32 ºC
Maüa is the origin and fusion between Mallorca and Nicaragua.
A fusion of forms that symbolise cultures, flavours and traditions.
An elegant, subtle, healthy and sustainable product.