It is a Slow Food Presidium, produced entirely with Cacao from the Chontalpa region, in Tabasco, Mexico.
CHONTALPA DARK CHOCOLATE 63% – 70 % – 80% CIALDINA AND CHOCOLATE BAR
To best express the aromatic characteristics of Chontalpa beans, Guido Gobino has developed three recipes with different percentages of cocoa, 63% – 70 % – 80% in two different shapes: Cialdina and Chocolate bar.
COVERED COCOA BEAN Dark Chocolate 63%
Cocoa beans from the Slow Food Presidium of the Chontalpa Region, in Mexico, roasted in our laboratory, skinned by hand and covered with chocolate. The bitter cocoa notes and the crunchiness of the whole beans are sweetened by the Chontalpa Dark Chocolate 63%.Scent of honey and hay. Fresh vegetable, honey and dried fruit notes.
HOT CHOCOLATE POWDER
Obtained from the powder of chocolate refining and without thickeners.
It can be prepared with milk or water, as in the original Mexican tradition.
ELEMENTS, TRIPARTITA CHONTALPA TASTING BOX
Composed of cocoa beans covered with Dark Chocolate 63%, brown sugar cubes, assorted single origin Dark Chocolate 63% 70% and 80%.
We suggest to store the product at a temperature of 18-20 ° C and relative humidity of 50-60%, preferably in dry conditions and spaces free of odors and away from heat sources.
If stored at the above conditions, the product maintains its characteristics unchanged up to 24 months.
A STORY BEHIND CHOCOLATE:
CHONTALPA’S PRESIDIUM OF COCOA
The Mexican subtropical belt hosts the best qualities of cocoa. Just below the Tropic of Cancer, south of the Gulf of Mexico, in the State of Tabasco, whose name evokes a land of strong characters, nature and the millennia have worked to produce the best cocoa on the planet. The Mexican region we are talking about is called Chontalpa, and is one of the places where Criollo Cocoa, the rarest and most valuable variety of cocoa in the world, originated. The cocoa beans begin here the long journey that will make them mature and dry before being transported overseas, where they will be processed to become top quality Chocolate.
From 2014, in collaboration with Slow Food, we buy this extraordinary cocoa directly from small local producers, guaranteeing in advance the purchase of the entire production and offering a fair price. We directly support the activities of the plantation, doing our best to allow producers to improve their living and working conditions.
In Chontalpa, cocoa is grown and processed according to a production protocol that the producers have created alongside ATCO and Slow Food. In Italy, Guido Gobino transforms it according to his canons of craftsmanship. The final product is the first Chocolate with the Slow Food Presidium brand, a good, clean and fair Chocolate.
Characteristics of cocoa
Chontalpa Cocoa includes the Trinitario varieties, Criollo and Forastero, whose plants reach 15 meters in height and have a peak of production at 25 years. They are dominated by other fruit trees (such as coconut, avocado, mango or cedar) that produce the shade they need.
Municipalities of Cárdenas, Center and Cunduacán (Chontalpa region, state of Tabasco, Mexico).
Reproduction takes place by grafting, using selected and locally grown plants. Irrigation is not practiced and, for fertilization, organic fertilizer is used: manure and waste derived from pruning and harvesting. Weeding is done manually, with a machete. Disease control occurs through agronomic techniques provided by organic farming.
Harvesting and post harvesting
The fruits are harvested by hand during the rainy season. The seeds are placed to ferment inside wooden crates, at a temperature of 45-50 ° C. After a week, they are dried in the sun, on metal grids, for 3-6 days.
IN THE VIA CAGLIARI FACTORY
Following careful quality controls and the cleaning phase, the cocoa beans are subjected to the roasting process. The hot air inside the toaster and the continuous movement of the beans guarantee a homogeneous roasting, responsible for the exaltation of the original aromas of the cocoa. The roasted beans are then deprived of the peel and made grain; this, properly ground and refined, produces the cocoa liqueur.
Dalle fave al cioccolato
Cocoa liqueur is combined with cane sugar. The two ingredients undergo two refining processes. The chocolate then undergoes a conching process, at the end of which it will be ready to be tempered and poured into the molds.
With experience we apply methodologies suited to the unique characteristics of this particular raw material, to convey the flavor and character of Chontalpa cocoa. An unmistakable aroma.
NATURE HAS GIVEN MEXICO A GOOD
RIGHT AND SUSTAINABLE CHOCOLATE
Chontalpa cocoa, predominantly Trinitario variety (locally called Puntudo or Punta Larga) and partly Forastero and Criollo.
Chontalpa region, state of Tabasco, Mexico.
It is considered one of the possible territories of the origins of Criollo cocoa and is the native region of the Olmecs, the first people to consume cocoa.
A small group of producers coordinated by the local organization ATCO (Asesoría Técnica en Cultivos Orgánicos).
The Slow Food Foundation works alongside them and supports them in the training and promotion of cocoa.
Thanks to the alliance with Slow Food Presidia, sustainability will also increasingly be one of the main features of the Selezione Guido Gobino, an expression of Cioccolateria’s continuous commitment to the production of high quality, good, fair and sustainable chocolate.