Maker: Ivee Promenade based in Gdansk, Poland.

Cacao Origin: Blend of Trinitario and Forastero from the Mayuano Co-op in the Ituri province of northeast Congo. Their cocoa farms form a protective belt around the Okapi Wildlife Reserve.

Ingredients: Dark Chocolate 70% (Cacao Beans 60%, Cane Sugar 30%, Cacao Butter 10%). Fermentation Ingredients: Pear Juice, Sugar, Wine Yeast (Saccharomyces cerevisiae yeast, nutrient, pectolytic enzyme).

Suggested Flavour Notes: A beautiful elegant pear flavour shines through with this Congo origin bean. Normally, pear is a difficult ingredient to make shine through a dark chocolate (be it a bar or ganache), but the process used by Ivee Promenade allows for this fragrant pear to be very present and lasting.

This bar is part of the Ivee Promenade Fruit Elegance Collection. These chocolate bars are unique, in that the beans go through two fermentations. Most makers receive beans which are already fermented and dried, ready for roasting. Ivee Promenade ferments these beans a second time in Poland. The beans are mixed with fruit juices before they are roasted and turned into chocolate. The result: delicious chocolate containing aromas from the real fruits juices the beans were fermented with. In this case, the beans were infused in pear juice.

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