Cartografie Collection

£40.00

48 PACK36 PACK24 PACK12 PACK8 PACK4 PACK

The cartografie collection is filled single origin couvertures, filled with water-based ganaches.

In This Box - 4 Layers of 12

Cartografie Collection | Handcrafted Chocolate
Cartografie Collection | Handcrafted Chocolate

No 1. Piura (VE)

We pair piura cocoa with a raspberry & crystallised pecan ganache.

Notes at first bite:
Raspberry, dried prune, pecan.

Deeper exploration:
Lime, cocoa.

Cartografie Collection | Handcrafted Chocolate
Cartografie Collection | Handcrafted Chocolate

No 2. Udzungwa (VE)

We pair this trinitario bean with caramel ganache infused with scorched hay and roasted banana.

Notes at first bite:
Orange, toffee.

Deeper exploration:
Apple juice, nut, cocoa, hay.

Cartografie Collection | Handcrafted Chocolate
Cartografie Collection | Handcrafted Chocolate

No 3. Virunga 70 (VE)

We pair this cocoa with a hojicha and wild english cherry ganache.

Notes at first bite:
Morello cherry, earthiness, black tea.

Deeper exploration:
Sweet berries, nuts.

No 4. Mache Chindul 65 (VE)

We pair this cocoa with a ganache of meadowsweet flower and sea salt..

Notes at first bite:
Floral, tropical, fruity, nutty.

Deeper exploration:
Cocoa, caramel, green tea.

Cartografie Collection | Handcrafted Chocolate
Cartografie Collection | Handcrafted Chocolate

No 5. Yuna Valley

We pair this cocoa with a salted beurre noisette ganache.

Notes at first bite:
Buttery, nutty.

Deeper exploration:
Whole milk, ripe banana.

No 6. Beni Amazon

We pair this cocoa with a ganache made from jasmine leaf buds and a drizzle of acacia honey.

Notes at first bite:
Wild florals, honey, apricot.

Deeper exploration:
Cream, almonds, cocoa.

No 7. St Vincent 85 (VE)

We pair this cocoa with our handmade gianduja.

Notes at first bite:
Pure, roasted cocoa, caramel.

Deeper exploration:
Mellow bitterness, mild earthiness.

No 8. Chuao (VE)

We pair this cocoa with a pure Tuscan spring water ganache.

Notes at first bite:
Perfumed aroma.

Deeper exploration:
Slow release of tart red fruits, impossibly smooth.

No 9. Arhuaco (VE)

We pair this cocoa with a ganache made from roasted rice and sesame seeds.

Notes at first bite:
Sweet spices, liquorice, sesame.

Deeper exploration:
Lemon, cocoa, lemongrass.

No 10. Mache Chindul 42 (VE)

We pair this cocoa with a ganache made from at milk and toasted oats.

Notes at first bite:
Caramel, hazelnut.

Deeper exploration:
Cream, milk, cocoa, red fruits.

No 11. St Vincent 65 (VE)

We pair this cocoa with a passionfruit ganache.

Notes at first bite:
Delicate caramel, citrus.

Deeper exploration:
Smooth, zesty.

No 12. Virunga 55

We pair this cocoa with a Jersey milk and cream ganache.

Notes at first bite:
Roasted sweet nuts, cappuccino.

Deeper exploration:
Cocoa, milk, caramel.

Out of stock