Feitoria do Cacao SALOMAO100% 純黑朱古力 50克
Feitoria do Cacao SALOMAO 100% Dark Chocolate 50g
Academy of Chocolate Awards 2021 Gold Award 金獎
Academy of Chocolate Awards 2022 Bronze Award 銅獎
100% 所羅門群島可可、葡萄牙Feitoria do Cacao全手工製作出品
100% Cacao from Solomon Island, hand crafted by Feitoria do Cacao, Portugal
帶橄欖、腰果、奶油及咖啡風味，味道順滑不衡
Tasting note: olive, cashew, cream and coffee
無糖、全無添加、純素、生酮
No added sugar, zero additives, vegan, keto
成份：所羅門群島可可豆
Ingredients: Cacao beans from Solomon Islands
南太平洋的所羅門群島由六個主要島嶼和約1000個小型火山和珊瑚島組成，保留了熱帶森林的自然特色和多樣性的民族文化。
原住民在Makira島和Vella Lavella島種植可可，具有柔和及原始的風味，反映了當地人民的情感和文化起源。
這種帶有橄欖、腰果、奶油和咖啡味的優質可可，由於其順滑而平衡的口感，讓朱古力師能夠創造出純正的100%巧克力，而無需添加其他成分。
除可品味到可可的純淨和真實的味道外，平衡的風味還可以進行無限的協調和配方，包括一些咸味菜餚。
In the Southern Pacific Ocean, the Solomon Islands consist of six main islands and about 1000 small volcanic and coral islands, where the nature of tropical forests and the diversity of ethnic cultures are preserved.
Cacao from the small indigenous villages on the islands of Makira and Vella Lavella, has a soft and naive flavour, which reflects the affection of the people and the nature of their origins.
This fine cacao with notes of olive, cashew, cream and coffee, due to its smooth and balanced palate, allowed us to create 100% chocolate, without adding any other ingredients.
In addition to being able to appreciate the pure and genuine taste of cocoa, this neutrality allows to invent unlimited harmonizations and recipes, including some savory dishes.
Ingredients: Cacao beans from Solomon Islands.
聽聽 Feitoria do Cacao 的一席話：
來自不同國家的可可豆我們都會一一測試和實驗，把可可蘊藏的個性和特點研發成不同的獨特產品。我們尊重可可的本質，注重朱古力製造過程中的每個細節，所以我們把小批量的可可豆製成小批量的Bean-to-bar 朱古力。
我們以公平的價格購買原材料，高於該國的市場價格，鼓勵可可農生種植高品質的可可，他們可以收取跟他們的努力和奉獻成比的收入。巧克力獲勝，以及我們所有品嚐它的人。
我們選擇可可，將其烘烤、去殼、研磨、精煉、調溫，並在我們的設施內手工包裝，從可可豆製作成朱古力成品，全部以小批量為原則。我們不僅有美味的朱古力，還擁有對我們身體有益的朱古力。
一方面，我們對朱古力的整個製造過程極為小心謹慎，從了解香氣達到頂峰的時刻至達到所需的質感，這些功勞都應歸功於我們使用的可可及其原產地。我們使用來自不同產地的可可，就像精品葡萄酒一樣，每種可可都因其的產區而具有獨特的風味和特性。
我們儘可以生產更大批量的朱古力，可以不用擔心買不到最好的可可豆，或者可用更低的價格購買原豆：這樣做更省錢省力。但是我們想把每個可可品種生產出品質最好的朱古力，我們因此全心全意地投入我們所追求的事情中。
About Feitoria do Cacao's love of chocolate
We test and experiment with cacao from different countries until we reached a product that focuses on unique and special character that each Terroir can offer us. We respect its nature, paying attention to every detail in the chocolate manufacturing process: we make chocolate from the beans in micro-batches, Bean-to-Bar. We pay a fair price, above the ones in domestic market, for the raw materials we use, contributing equally to the motivation of producers to a high-quality cacao whose price is proportional and appropriate to their effort and dedication. Chocolate wins, as well as all of us who will taste it.
We make the choice of cacao, we roast it, part the skins, grind, refine, temper it and pack by hand, from the raw cocoa beans to the finished bar in small amounts and all within our facilities. Not only do we have a chocolate that tastes good but also a chocolate that makes us well.
If in one hand we can take the credit for the extreme caution we have in the whole manufacturing process of our chocolate, by knowing where the scents have reached its peak when the desired texture is reached, all the credit for the range in unique flavors as well as the effect that chocolate has on people who taste it, goes to the cocoa that we use and its countries of origin. We use cocoa from different origins and the Terroir in cocoa, as in fine wine, gives each type of cocoa its unique flavor and character.
We could make chocolate in larger quantities, we could be less worried about buying the best cocoa, or in paying a lower price for the raw material: it would be cheaper and less laborious. But our obsession to obtain the best chocolate from each cocoa, leads us to devote all our care and soul in what we are doing.
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