Claudio Corallo's Laranja bar features tiny pieces of crystallized orange peel embedded in Corallo's classic 75% dark chocolate. As both a cacao farmer and a chocolate maker, Corallo creates meticulous chocolate from heirloom plants grown on the island of Sao Tome, off the west coast of Africa. While the vast majority of makers subject their chocolate to a high temperature process known as "conching", Corallo chocolates are unconched, retaining the flavorful acids that would otherwise have been driven off by the heat. The result is an earthy, complex chocolate that makes a wonderful base for bright citrus notes.
Come by on Saturday, June 12th, to enjoy a taste of Claudio Corallo's Laranja.
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