TERRA Single Region 70% Dark Chocolate - Madagascar

https://live.staticflickr.com/65535/51187766455_8a08b6cda1_c.jpg **TERRA single origin bean to bar 70% dark chocolate - Akesson Bejofo, Madagascar** Akesson estate, located in the northeast of Madagascar, has nearly 80 years of cocoa cultivation history; delicate floral and fruity aromas, especially prominent citrus aromas are the most charming. Flavor Description: Citrus, Ripe Fruit https://live.staticflickr.com/65535/51185996157_77357c2461_c.jpg **What is Bean to bar?** Bean to bar refers to: chocolate from the selection of cocoa beans, to roasting, crushing, grinding, tempering and moulding, all the process is done by the brand itself. It is not only the terroir and cultivation method of the origin of the cocoa beans that give chocolate its unique flavor. By controlling the roasting curve, mastering the grinding time, and adjusting the proportion of cocoa and sugar, the characteristics of cocoa beans can be more vividly interpreted. This not only tests the craftsmanship of the maker, but also the most interesting part of bean to bar! https://live.staticflickr.com/65535/51185997512_4ff4165695_c.jpg **Bean to bar chocolate shop in Taiwan's most prolific region** TERRA means the earth, giving people a feeling of warmth and solidity, full of vitality. The brand adheres to the production process of bean to bar, from baking to research, temperature adjustment to moulding, and completes every detail with firmness and concentration, and combines ingredients from various countries to collide with a brand-new cocoa flavor. In addition to raw bean chocolate, TERRA also uses different preparation methods and ingredients to present the unique flavor of each cocoa bean in the form of desserts and drinks.