After having selected five cacao crus from around the world, La Maison du Chocolat crafted recipes with distinct and elegant ganaches for dark chocolate lovers in order to discover all the subtleties of this brown “gold."
An extremely rare type of cacao, Porcelana del Pedregal hails from Venezuela. It is a variety of white cacao beans with exceptional aromatic intensity, treasured for its rarity.
In the North of Madagascar, the Sambinaro River flows from the high plateaux and nourishes the rich, alluvial plains. For decades, on both banks of this river, Trinitario and Criollo cacao trees have been cultivated, and have acclimated to this terroir. The richness of the soil favours the development of the spicy aromas in the cacao, typical of this region in Northern Madagascar.
In Eastern Brazil, the Mata Atlantica Forest extends along the length of the eastern coast. On this land near Bahia, cacao trees were intentionally planted at the foot of the forest trees, giving the cacao a woody taste, and a chocolate flavour of exceptional intensity.
Dominican Republic 64%
The cacao, Trinitario, is cultivated and carefully fermented in the Dominican Republic, one of the most mountainous islands in the Antilles. The subtropical climate and diverse landscape of plains and mountains nurture the nuts and warm bread notes in this cacao.
In Southern Ghana, the cacao culture is a well-established tradition. Between the beaches of Guinée and Lake Volta, the cacao trees are cultivated in this hot, humid terrain. On lands washed by tropical rains, one of the best cacao beans in Africa is born.
(Please note that this ganache is not available in the first size with 16 chocolates).
La Maison du Chocolat has carefully orchestrated this cacao journey to reveal the richness of each of these grands crus.
We recommend the following for your tasting:
Cut your chocolate in two, smell it, and taste the first half to acclimate your palate. Taste the second half to articulate the sensations.
Drink some water between chocolates to rinse away any lingering flavors.
Chocolate reveals its flavors best at a temperature close to 20°C (68°F). If you have stored your coffret at the recommended temperatures of 12 to 15°C (53°F to 59°F), place your coffret at room temperature 30 minutes before embarking on your cacao journey.
ORIGIN OF THE NAME:
Tamanaco is a name of an Indian chief from Venezuela, borrowed from for its lilting sounds inspiring voyage.