Just decided that I really haven't said much about the quality of the chocolate that I use in my kitchen. Indeed Tom and I are sent many different chocolates to sample from around the world so we are spoilt for choice. However, one that we use extensively comes from Venezuela.
The country lends itself to growing Cacao. Perfectly situated within the crucial 15-20 degrees of the Equator, its warm humid environment is the ideal growing condtion. The chocolate we use in 90% of our chocolate products is grown on small plantations, in secluded coastal valleys in the foothills of the Andes.
The chocolate couvertures are manufactured with the famed Carenero bean,a regional type of cacao that grows east of Caracas. Since the colonial period, the Carenero has been renowned for its complex flavour notes of fruit, flower, nut, and spice, and intense chocolate taste.
The chocolates are Venezuelan Single Bean Origin. Like a fine wine made from carefully selected grapes or a gourmet olive oil made from the finest olives, the chocolates are produced using the world's most flavourful and aromatic regional types of criollo and trinitario cacao beans.
The chocolate we use is rare, prized and coveted.
