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Tasting notes
Primary Notes: Sweet impressions of banana milk and cacao butter
Secondary Notes: Cream, caramel, grass and nuts
Just the facts
Cacao Percentage: 37%
Beans Origin: Yuna River, Dominican Republic
Diet: Gluten free, Organic
Cause: Conserve Cacaos, Help Farmers, Preserve Cultures, Protect Animals, Save Rainforests
Price (100g). €3,30
What we are made of
Cacao butter*, Raw cane sugar*, Whole milk powder*. Cacao solids 37% minimum.
*Certified organic
MADE IN SWITZERLAND
Allergen Ingredients:
May contain traces of almonds and hazelnuts.
Bean Counters
2561kJ/
612kcal
44g
27g
46g
46g
7g
0,24g
Yuna River, Dominican Republic
Trace Cacao Butter More Than Barely
behind the bean
Discover
Yuna Trinitario
Trinitario (‘native to Trinidad’) is part of the diverse mix of cacaos on Hispaniola. In fact, Trinidad itself is home to a diverse mix of cacaos some of which were introduced as early as the 16th century by the Spanish. Because of their natural remoteness, islands always harbour their own special bio, and thus cacao diversity.
Preserve
Trace Cacao Butter More Than Barely
The main ingredient of white chocolate is cacao butter. But while a growing count of chocolate companies show a degree of concern about the origin of the cocoa solids they buy, most ignore the question of cacao butter, because it moves through a different supply chain. After reconnaissance trips to Yuna region and collaborating with cacao butter processors in Amsterdam, our current organic cacao butter is traceable, but not fully to our satisfaction. As always full of beans we are working on an industry upgrade in this respect. Stay tuned!
Taste
By Matthias Mittermeier
A sophisticated recipe for a white chocolate dessert from Michelin-Star Chef Matthias Mittermeier for Original Beans chocolatier. This Chocolate Explosion has white chocolate popcorn piled on sour cherry jelly, filled with Milk Chocolate Jelly, Joghurt Balls and Yuzu Caviar.
Discover
Yuna Trinitario
Trinitario (‘native to Trinidad’) is part of the diverse mix of cacaos on Hispaniola. In fact, Trinidad itself is home to a diverse mix of cacaos some of which were introduced as early as the 16th century by the Spanish. Because of their natural remoteness, islands always harbour their own special bio, and thus cacao diversity.
Preserve
Trace Cacao Butter More Than Barely
The main ingredient of white chocolate is cacao butter. But while a growing count of chocolate companies show a degree of concern about the origin of the cocoa solids they buy, most ignore the question of cacao butter, because it moves through a different supply chain. After reconnaissance trips to Yuna region and collaborating with cacao butter processors in Amsterdam, our current organic cacao butter is traceable, but not fully to our satisfaction. As always full of beans we are working on an industry upgrade in this respect. Stay tuned!
Taste
By Matthias Mittermeier
A sophisticated recipe for a white chocolate dessert from Michelin-Star Chef Matthias Mittermeier for Original Beans chocolatier. This Chocolate Explosion has white chocolate popcorn piled on sour cherry jelly, filled with Milk Chocolate Jelly, Joghurt Balls and Yuzu Caviar.
Discover
Yuna Trinitario
Trinitario (‘native to Trinidad’) is part of the diverse mix of cacaos on Hispaniola. In fact, Trinidad itself is home to a diverse mix of cacaos some of which were introduced as early as the 16th century by the Spanish. Because of their natural remoteness, islands always harbour their own special bio, and thus cacao diversity.
Preserve
Trace Cacao Butter More Than Barely
The main ingredient of white chocolate is cacao butter. But while a growing count of chocolate companies show a degree of concern about the origin of the cocoa solids they buy, most ignore the question of cacao butter, because it moves through a different supply chain. After reconnaissance trips to Yuna region and collaborating with cacao butter processors in Amsterdam, our current organic cacao butter is traceable, but not fully to our satisfaction. As always full of beans we are working on an industry upgrade in this respect. Stay tuned!
Taste
By Matthias Mittermeier
A sophisticated recipe for a white chocolate dessert from Michelin-Star Chef Matthias Mittermeier for Original Beans chocolatier. This Chocolate Explosion has white chocolate popcorn piled on sour cherry jelly, filled with Milk Chocolate Jelly, Joghurt Balls and Yuzu Caviar.
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