N°02 — 加加阿
Cacao
Conched into a gentle darkness.
Fermented under banana leaves in the Mekong delta, then ground by stone and turned for days in Japan.
Fermented under banana leaves in the Mekong delta, then ground by stone and turned for days in Japan.
A single estate on the Mekong. Pods split by hand, beans fermented six days under banana leaves, then dried in river wind — the origin of everything that follows.
Roasted low, cracked, and conched — slowly, for days, by chocolatiers the house trusts — until the darkness turns silken. No lecithin, no shortcuts. Bean, cane sugar, time.
Seventy-two percent that reads like fifty. Dried fig, black tea, a whisper of salt. For pastry, for pairing, for the last hour of the evening.