Garçoa India Idukki 78%
Garçoa India Idukki 78%
| Country: | India |
| Region: | Idukki, Kerala |
| Cooperative: | High Range Organic Producer Society (HOPS) |
| Variety: | Criollo, Forastero |
| Fermentation: | 4-5 days in wooden boxes |
| Flavor Profile: | unconventional, exotic, earthy, dark fruit |
This single origin chocolate is produced with characteristic cocoa beans from the region Idukki in southern India. The producers of the organization HOPS in Idukki cultivate cocoa in very diverse agroforestry systems next to coconut, nutmeg, pepper, vanilla, rubber, turmeric, cinnamon and many other plants. Cocoa from India is hardly known in Europe. Wrongfully so, say Garçoa. This somewhat smokey yet fruity cocoa is from the green hills of Idukki.
Idukki 78% tastes unconventional, exotic, earthy with a dark fruit note.
Chocolate with 78% cocoa content, 85g. Ingredients: organic cocoa beans and raw cane sugar. Can contain traces of almonds.
Nutritional value (per 100 g): energy 2260 kJ (545 kcal), fat 41 g, whereof saturates 24 g, carbohydrates 28 g, whereof sugar 23 g, protein 10 g, salt 0.05 g. Store in a cool and dry place.
Produced from bean to bar at the Garçoa manufacture in Zurich Wollishofen (organic certification CH-BIO-038).
Garçoa is a young Swiss enterprise with a philosophy that does not seem to be all that different from ours. The big difference is they're not in coffee – but in chocolate. The whole process from bean to bar is done by Fränzi and her team in small batches. They start by selecting the cocoa by hand, then peel, roast and grind it, add some organic cane sugar and finally pour it into their individually created moulds. They refrain from using any additives. Thus, all the flavor in the chocolate bars comes straight from the cocoa beans and yet – or perhaps because of that – the bar are totally different from each other.
They started at home in their kitchen: cocoa beans were roasted in the oven, chopped up in a nut grinder, the skins were blown off with a hair dryer... at the beginning, everything was very inconvenient. And yet: at the end of the day there was always a delicious aroma in the air. Soon they were building sustainable trade chains for minimal quantities and experimenting with different sizes, thicknesses and surfaces for the bars – and of course, designing the beautiful packaging.
