Callebaut Single Origin Chocolate-Sao Thome-Dark Bittersweet Callets- 70% Cacao 5.5 lbs
Callebaut Single Origin Chocolate-Sao Thome-Dark Bittersweet Callets- 70% Cacao 5.5 lbs
Callebaut Single Origin Chocolate-Sao Thome-Dark Bittersweet Callets- 70% Cacao 5.5 lbs
Callebaut Single Origin Chocolate-Sao Thome-Dark Bittersweet Callets- 70% Cacao 5.5 lbs
Callebaut Single Origin Chocolate-Sao Thome-Dark Bittersweet Callets- 70% Cacao 5.5 lbs
Callebaut Single Origin Chocolate-Sao Thome-Dark Bittersweet Callets- 70% Cacao 5.5 lbs
Callebaut Single Origin Chocolate-Sao Thome-Dark Bittersweet Callets- 70% Cacao 5.5 lbs
Callebaut Single Origin Chocolate-Sao Thome-Dark Bittersweet Callets- 70% Cacao 5.5 lbs
$54.95

Callebaut Single Origin Chocolate-Sao Thome-Dark Bittersweet Callets- 70% Cacao 5.5 lbs

Callebaut Single Origin Chocolate- Sao Thome

What's the fuss over whether beans come from a single region?

Answer: Cacao beans- much like tea leaves, coffee beans, and wine grapes- are a terroir product. This means they take on the flavor profile and characteristics of the region they grow in--flavors unique to that soil, climate, and environment.

Some regions have very specific flavor profiles. Beans from Sao Thome Island tend to have fruity and citrus notes. Chocolate made from beans from a single region allows the flavors to truly shine.

This chocolate is made with Amelonado cocoa bean varieties from the island Sao Tomé. In 1822, São Tomé and Príncipe were the first African islands to import cocoa from Brazil - for which they were baptized 'the chocolate islands'. Today still, a few direct descendants of the original Forastero plants from South America can be found on the island, yielding very high quality beans.

Callebaut's Sao Tomé chocolate has a very intense and complex taste, rich in roasted cacao, and with plenty of refreshing fruity notes: apricot, red fruits, citrus and even hints of tea. Sao Thomé is great to savour as such.

For pairings, our chefs recommend to combine it with fruits that have a moderate to high acidity and sweetness. Slightly bitter ingredients such as walnuts or mild coffees and spices such as Sichuan pepper that have a tingy effect on the tongue also create beautiful harmonies. With its standard fluidity, you can use Sao Thomé in a broad range of applications: moulding, enrobing, ganaches, flavouring pastry crèmes and mousses, etc.

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