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CT Chocolante 60-Days VN Dark 74%_1kg_4016898

Thương hiệu: Puratos Grand-Place   |   Tình trạng: Còn hàng
480.000₫
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Chỉ có ở Pura Bếp:
  • 111% bồi hoàn nếu phát hiện hàng giả hoặc kém chất lượng
    111% bồi hoàn nếu phát hiện hàng giả hoặc kém chất lượng
  • Tích điểm tất cả sản phẩm
    Tích điểm tất cả sản phẩm
  • Giảm 5% cho đơn hàng trên 1.000.000 VNĐ
    Giảm 5% cho đơn hàng trên 1.000.000 VNĐ

Mô tả sản phẩm

Packaging : Zipper bag 1kg & carton box 8kg​. & Button shape

Product benefits :

  • 60DAYS – locally crafted from farm to chocolate with tailor-controlled fermentation and signature low-roast formula.
  • 60DAYS - freshly made in Vietnam with a short transition time during full process to best preserve the pristine flavors.
  • 60DAYS – carefully made from the devotion of the producer, committed to creating rich flavored chocolate, while bringing greater value to the community.
  • Manufactured by Puratos Grand-Place Vietnam

Chocolate Bonus :

  • When you buy Cacao-Trace chocolate products you are supporting the long-term supply of chocolate, while directly helping to reduce poverty levels of cocoa farmers. For every kilo of chocolate purchased, Cacao-Trace pays a “Chocolate Bonus” of €0.10 ( (equivalent to 2,300VND ) back to cocoa farmer communities.

60DAYS JOURNEY

DAY 1 : HARVEST

  • Farmers harvest colorful ripe cocoa pods from their home gardens to collect fresh beans and transport them to the Post-harvest center, Puratos Grand-Place in Ben Tre for prompt fermentation.
  • 60DAYS chocolate is made from those fresh, juicy, and white pulpy beans. Moreover, they are taken care of from seeding to harvesting by the teamwork of CACAO-TRACE farmers and Puratos Grand-Place agronomic technicians to collaborate demonstration plots and monitor the results. With regular attention given to the farm, adverse pressures are alleviated and fruitful production is guaranteed.

DAY 1-7 : FERMENTATION

  • In the first seven days, the natural fermentation is carried out in acacia wooden boxes, covered by jute bags. This process is carefully cared for by Puratos Grand-Place specialists, the high-quality fermented beans are ensured for the next 60DAYS chocolate making steps. Thanks to the right fermentation process, the chocolate flavor precursors in cocoa beans are perfectly developed.
  • The technicians test the quality of evaluating the sugar content and checking for any impurities before fermentation. These phases are monitored and controlled closely by fermentation specialists through temperature measurement, bean mixing activity, and so on, resulting in uniform quality.

DAY 7-21 : SUN-DRYING - POST-HARVEST CENTER

  • In the 14 following days, the fermented cocoa beans are delicately sun-dried to keep original flavors and aromas. When the beans have reached moisture standard, they are selected for a final evaluation.

DAY 21-41 : CUT TEST & SHORT TRANSITION

  • The cut-test step is conducted to access the quality of fermentation and drying by the color and smell of the cocoa beans.
  • The qualified beans are switched directly to roasting and grinding factory instead of being stored in the warehouse or cross-border traded. The equipped in-house grinding line plays a key role in the connected process and shortens the production time. The freshness quality of cocoa beans is a top priority.
  • With a specialized tool, the technicians cut the cocoa beans in half and observe the different shades of brown. All quality aspects of the beans are carefully recorded per batch before being sent to the roasting and grinding phase.

DAY 41-45: ROASTING & GRINDING

  • A low-roast formula, unique to the characteristics of the Vietnamese bean origin, is studied and applied. Therefore, the natural flavors and aromas in 60DAYS cocoa mass are preserved while food safety standards are guaranteed.
  • Fresh cocoa mass trucked to Chocolate factory, Puratos Grand-Place in Binh Duong Province, only 120 km away from Ben Tre. With such a shortened distance, the freshness in cocoa mass is kept for the finest chocolate made.

DAY 45-60: CONCHING & MOLDING

  • The chocolate-making stage takes 15 days from the chocolate recipe to the final quality check. The last step completes the whole connected process “from farm to chocolate” in 60 days. Short production time is to preserve natural flavors and to develop a rich flavor chocolate.

DAY 60 : 60DAYS CHOCOLATE

  • 60DAYS – locally crafted from farm to chocolate with tailor-controlled fermentation and signature low-roast formula.
  • 60DAYS - freshly made in Vietnam with a short transition time during full process to best preserve the pristine flavors.
  • 60DAYS – carefully made from the devotion of the producer, committed to creating rich flavored chocolate, while bringing greater value to the community.

Storage: 

  • Keep in a dry, clean and cool place, free from foreign odors. Avoid moisture,temperature changes and direct sunlight exposure. Close tighly after open and use it as soon as possible.
  • Humidity: 70% max
  • Temperature: 18-24oC.

Applications:

  • Conched cocoa mass makes for a great ingredient for flavoring ice cream, ganaches, pralines or other ingredient bases to enhance cocoa taste in production of chocolate.

Shelf life : 24 months

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