{"id":875,"date":"2021-02-18T13:52:17","date_gmt":"2021-02-18T13:52:17","guid":{"rendered":"https:\/\/www.chocolatesmaua.com\/inclusiones\/"},"modified":"2021-06-15T10:02:46","modified_gmt":"2021-06-15T09:02:46","slug":"inclusiones","status":"publish","type":"page","link":"https:\/\/www.chocolatesmaua.com\/en\/inclusiones\/","title":{"rendered":"Inclusiones"},"content":{"rendered":"

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Chocolate with inclusions, Waslala Nicaragua 70%<\/p><\/h2><\/div>

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Chocolate made with great care,
\nfrom the selection of the bean at the origin to its processing.<\/p>\n

40gr | 70gr<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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ORIGIN<\/p>\n

America \u2013 Nicaragua \u2013 Waslala<\/h3><\/div>

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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 Hern\u00e1n Cort\u00e9s who brought cocoa to Europe.<\/h5><\/div>
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Nicaragua has a consumption of beverages derived from cocoa in the local population.
\nIn 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.<\/h5><\/div>
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LOCATION<\/h3><\/div>
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REGION: RACCN (North Caribbean Coast Autonomous Region)<\/p>\n

Latitude: 13\u00b019’50” N
\nLongitude: 85\u00b022’20” W<\/h5><\/div>

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CHARACTERISTICS<\/h3><\/div>
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Type of plantations:
\nSmall producers with an average of 2 ha, organised in cooperatives. Under agroforestry system.<\/p>\n

Varieties:
\nMixture of trinitario and acriolladas varieties.<\/p><\/h5><\/div>

Altitude:
\n400 \u2013 1,200 msnm<\/p>\n

Harvest season:
\nOctober – December (main harvest) \/ April – June (intermediate harvest).<\/p><\/h5><\/div>

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FARMS<\/h3><\/div>
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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.<\/p>\n

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.<\/p><\/h5><\/div>

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INGREDIENTS<\/h3><\/div>
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Cocoa: 65% cocoa beans \/ Others: 5% natural cocoa butter and 30% organic unrefined cane sugar from Paraguay, sourced from Paraguayan cooperatives and produced according to Fair Trade standards. Inclusions can be upon request according to the consumer’s taste.<\/p>\n

This chocolate contains neither lecithin nor natural or artificial flavours.<\/p><\/h5><\/div>

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INCLUSIONS<\/h3><\/div>
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Chocolate with hints of nuts and fruits that can be combined with dried fruits, candied fruits or spices to the consumer’s taste.<\/h5><\/div>
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VARIETY OF COCOA<\/h3><\/div>
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Esta mezcla de variedades (h\u00edbridos) trinitarias y acriolladas da a este cacao sabores especiales. Un alto porcentaje de estas fincas fueron sembradas por semilla lo que ha generado una gran hibridaci\u00f3n en los \u00e1rboles. Waslala ha sido llamada como la capital del cacao, ya que desde los a\u00f1os 50-60 se empezaron a desarrollar plantaciones de cacao en el municipio. Existen estudios de Bioversity de la presencia de muchos \u00e1rboles criollos de semillas marrones o blancas que brindan sabores muy especiales.<\/h5><\/div>
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ORIGIN<\/p>\n

America \u2013 Nicaragua \u2013 Waslala<\/p><\/h3><\/div>

<\/div><\/div>
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<\/span><\/div>
<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>
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 Hern\u00e1n Cort\u00e9s who brought cocoa to Europe.<\/h5><\/div>
<\/div><\/div>

Nicaragua has a consumption of beverages derived from cocoa in the local population.<\/p>\n

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.<\/p><\/h5><\/div>

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<\/span><\/div><\/div><\/div>
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LOCATION<\/h3><\/div>
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REGION: RACCN (North Caribbean Coast Autonomous Region)<\/p>\n

Latitude: 13\u00b019’50” N
\nLongitude: 85\u00b022’20” W<\/h5><\/div><\/div><\/div>

<\/span><\/div><\/div><\/div>
<\/div><\/div>

CHARACTERISTICS<\/h3><\/div>
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Type of plantations:
\nSmall producers with an average of 2 ha, organised in cooperatives. Under agroforestry system.<\/p>\n

Varieties:
\nMixture of trinitario and acriolladas varieties.<\/p><\/h5><\/div>

Altitude:
\n400 \u2013 1,200 msnm<\/p>\n

Harvest season:
\nOctober – December (main harvest) \/ April – June (intermediate harvest).<\/p><\/h5><\/div><\/div><\/div>

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FARMS<\/h3><\/div>
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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.<\/p>\n

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.<\/p><\/h5><\/div>

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<\/span><\/div><\/div><\/div>
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INGREDIENTS<\/h3><\/div>
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Cocoa: 65% cocoa beans \/ Others: 5% natural cocoa butter and 30% organic unrefined cane sugar from Paraguay, sourced from Paraguayan cooperatives and produced according to Fair Trade standards. Inclusions can be upon request according to the consumer’s taste.<\/p>\n

This chocolate contains neither lecithin nor natural or artificial flavours.<\/p><\/h5><\/div>

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INCLUSIONS<\/h3><\/div>
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Chocolate with hints of nuts and fruits that can be combined with dried fruits, candied fruits or spices to the consumer’s taste.<\/h5><\/div>
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VARIETY OF COCOA<\/h3><\/div>
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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. <\/p>\n

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.<\/p><\/h5><\/div>

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Tasting notes<\/p><\/h2><\/div>

Intensity<\/span><\/div>
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Toasted<\/span><\/div>
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Bitterness<\/span><\/div>
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Acidity<\/span><\/div>
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Astringency<\/span><\/div>
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Different notes
\nRed wine, coconut sugar, oranges, raisins, cherries and a touch of herbs.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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PROCESS<\/h3><\/div>
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Harvest: Manual with machetes, ripe cobs are harvested.<\/p>\n

Fermentation: In horizontal wooden crates for 5-6 days.<\/p>\n

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.<\/p>\n

Storage: Aerated cellars and in jute bags.<\/p><\/h5><\/div>

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Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.<\/p>\n

Roasting: Gentle roasting with a temperature range between 90 and 130\u00baC.<\/p>\n

High speed conching during 28-36 h with temperatures between 45-48\u00baC.<\/p>\n

Maturation: The chocolate is a minimum of 6 days at rest for maturation.<\/p>\n

Tempering<\/p>\n