Description
INGREDIENTS
Cacao mass: 74%
Origin: Mana, Mindanao, Philippines
Bean variety: Trinitario Hybrids, Heirloom Criollo
Certification: No certification
Cacao butter: 6%
Certification: BE-BIO-01 Certisys
Beet sugar: 20%
Certification: BE-BIO-01 Certisys
May contain traces of: milk, nuts and gluten.
PRODUCTION
Harvest year: 2021
Fermentation: 5-6 days in horizontal wooden boxes covered with banana leaves
Drying: 8 to 10 days on covered drying beds
Roasting: Not specified
Packaging: Not specified
TRACEABILITY
Plantation: Local social enterprise sourcing from individual farmers and cooperatives. Davao Region, Mindanao, South Philippines
Fermentation: Auro Chocolate company, Davao del Sur, Philippines
Drying: Auro Chocolate company, Davao del Sur, Philippines
Packing: Auro Chocolate company, Davao del Sur, Philippines
Shipment: via Silva Cacao, Antwerp, Belgium
Roasting: MO Chocolate Factory, Brussels, Belgium
Winnowing: MO Chocolate Factory, Brussels, Belgium
Grinding: MIKE&BECKY, Brussels, Belgium
Conching: MIKE&BECKY, Brussels, Belgium
Tempering: MIKE&BECKY, Brussels, Belgium
Packaging: MIKE&BECKY, Brussels, Belgium
How much does the cacao farmer earn?
Not specified
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