Bonch Dark Chololate – Chocolate comes from Mexico, where cocoa beans were originally used to make a bitter drink, mixed with hot pepper, vanilla and salt. When Columbus brought and treated them to the Europeans, no one liked him. It took some time before they reworked the recipe in their own way. Then chocolate began to spread and become widely known. It was very expensive, cocoa beans grow in a fairly narrow area, at first it was considered a drink for a select layer of society. Technologies and recipes have changed, but the refined taste has remained unchanged. They note the tonic effect of chocolate, and since they noticed that it tastes much better when warm, experienced chocolatiers recommend tasting chocolate when it melts on the tip of the tongue. Then it fully reveals all its taste – warm, earthy, nutty or creamy. This largely depends on the place of growth, the technology of fermentation and roasting of cocoa beans.
In the taste of dark chocolate, you can catch coconut, cinnamon, pepper and tobacco notes, as well as pineapple, orange and cloves. The aroma of chocolate is complementary and multifaceted, it excites many receptors and allows you to feel a whole kaleidoscope of tastes.
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