Grown and processed on an island off the west coast of Africa, Corallo's unconched chocolate is deliciously earthy and cool, full of flavors you just won't find in any other chocolate. For his Gengibre bar, Corallo adds spicy crystallized ginger to his 75% dark chocolate, creating an appealing balance of contrasting textures, tastes, and temperatures.
Come by on Saturday, November 27, for a sample of Claudio Corallo's Gengibre bar.
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