Updated: Nov 22, 2020
NICARAGUAN CACAO BEANS
INTERNATIONAL CHOCOLATE AWARDS EUROPEAN SILVER 2015
Ingredients: cacao beans, sugar, cocoa butter
The trees are host to fantastic crawlers giving the illusion of beards on the trees - hence the name Barba. Very mild powerful cacao notes mixed with pepper and cinnamon.
I highly recommend Friis Holm Barba 70% for milk chocolate lovers and tea fans.
Spicy, floral, nutty aroma. Delicate flavor profile and astonishing caramel color. Warm mouthfeel.
The palate features cinnamon (buttery hot cross bun), pepper, tannic, and smoke tasting notes. Absence of bitterness or astringency, just a mild tannic undertone (tea-like), and smoky finish making the tasting experience complete.
This bar is a definite Nicaragua Origin Bean-to-Bar quality statement where everything borders to perfection. Mikkel Friis-Holm Ottosen accounted for the full potential of La Barba Ingemann cacao beans.