Let your Techno be Industrial, Not your Chocolate.
We source only the best and rarest beans in the world, grown under sustainable conditions. Depending on the variety and terroir, the beans can develop flavors ranging from exotic fruits and cinnamon to toasted sesame, kombucha and fine spices, just like a fine wine. Once you've tasted this chocolate, there's no going back to the industrial stuff from the supermarket.
There are more than 20,000 different varieties of cacao beans with the wildest natural flavors imaginable.
THE RECIPE
Well, you know the Third Wave Coffee approach. A very short roast at low temperature produces a more fruity, accented and vibrant coffee. The same is true for chocolate. We roast just enough to bring out the nutty, elegant chocolate flavors, and try to retain all the fruitiness and funkyness .
This creates what we call a terroir chocolate. Here you can taste all the characteristics of the bean, the fermentation and the terroir. It breaks the usual flavor profile and is puristic and funky at the same time.
The Recipe for all Chocolates:
80% Organic Single Origin
Cacao Organic Raw Cacao Butter
Organic Brown Sugar
UNTEMPERED
The process of untempering is quite simple - we simply do not temper our chocolate after it is ready.
This process, called tempering, is done to make the chocolate more stable. The problem with this is that the fresh flavors of the chocolate are lost in the process.
The world´s first easy-to-use system for Untempered Chocolate
The last key element that sets us on the highest nerd level in terms of chocolate is our special system for Untempered Chocolate. It’s another level entirely. We call it EDO TENSEI - rebirth from dirty soil.
So we've developed a simple system to re-melt chocolate at home and then store it in the freezer so we can always enjoy Untempered Chocolate.
