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This intense coffee chocolate combination is brought to you by the world famous Xocolata Jolonch, a chocolate maker that has been around since the 1700’s. Known for their traditional chocolate making techniques, Xocolata Jolonch is one of the few remaining chocolate makers in the world.
While they hold true to their traditional chocolate making foundations, this does not mean they are unwilling to experiment with new and exciting flavors. A veritable old world meets new. One such creation is the dark chocolate with 74% cocoa and coffee combination. As one may very well expect, the chocolate is bitter and intense. Because it is 74%, there is far less sugar than normal and the intensity of the cacao in the chocolate is far more pronounced, lending it a rather bitter quality. On the other side of this bitterness is a pure, virginal cacao flavor that is hard to find anywhere else. Almost as a side note but desperate to be noticed is the coffee that reminds you towards the end of the bite that it is indeed still there and it is indeed an important part of this marriage.
Moving away from the standard port and sherry pairings (which still work very well with this chocolate, undoubtedly), a good pairing with this chocolate would be a small snifter of Cointreau or Frangelico (or any nutty, fruity liqueur). The sweetness and the flavors of the liqueur will no doubt compliment the strength and force of this intense chocolate, adding many more layers to an already complex marriage.
Store in a cool dry place. Refrigerate upon opening.