Trinitario Vietnam
Fine Dark Chocolate 72½
con Pistacchio e Fleur de Sel di Bali
72,5% Trinitario Vietnam
Chocolate created by combining the select cacao of Vietnam, the best Italian pistachios and precious Bali salt.
History
The history of cacao in Vietnam began with the arrival in the country of Dr. Alexandre Yersin, a disciple of Pasteur and discoverer of the bubonic plague bacillus. He lived in Indochina from 1890 until his death in 1943. One of his numerous enterprises was to try and develop cacao cultivation. He failed in the attempt but his experiment left the indelible mark of semi-wild cacao plants in the forest near the Mekong river delta. Almost one century later this is one of the areas of the world to have most developed cacao cultivation. It is now also being aided by the government, well-aware of the importance of cacao as a precious source of revenue which can support small farmers. Thanks to the aficionados of quality chocolate, Vietnamese cacao is making inroads into the world of raw materials due to its powerful and singular sensory qualities. Vietnam is now considered to be one of the world’s most interesting new producers of cacao. We have teamed up this unusual cacao with organic Italian pistacchio nib. The pistachio originates from the Middle East, particularly Persia, where it has been grown since prehistoric times, and it is rich in vitamins and minerals. We have also added a pinch of Bali Fleur de Sel, produced according to an over 900 year old tradition. The salt is gathered on the black volcanic sands of the eastern coast of Bali in the summer months. Only the finest crystals, floating on the evaporation ponds, can be considered Fleur de Sel.
Ingredients
72,5% min. Cacao. Cacao nibs, organic cane sugar, organic pistachio nibs (10%), organic cacao butter, Bali salt (0,25%). May contain traces of other nuts.
Notes
The flavour of pistachio and salt combines with initial notes of toasted coffee, cream and aromatic wood, hints of liquorice, honey and spices and a finale of tobacco.
Nutritional Value
NUTRITIONAL VALUE FOR 100 g
| Energy | 2547 kJ / 608 kcall |
| Fat | 46,6 g |
| of which saturates fat | 27,4 g |
| Carbohydrate | 47,7 g |
| of which sugar | 23,2 g |
| Protein | 10,6 g |
| Salt | 0,1 g |
Cacao Passport
Country of origin: Vietnam
Region: River Mekong Area
Genetics: Trinitario
Fermentation: wooden boxes
Produced by: Marou
Size
50 g
Photo
Photo Paolo Giocoso ©
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The pistachio tree is very long-lived, at times surviving for up to 300 years, is well-suited to poor, stony terrain and needs little cultivation. In ancient times it grew naturally in Syria and the entire Mesopotamia area. In his chronicles Pliny recounted that it was brought from that region to Italy and to Spain. It is now grown in many Mediterranean areas. The fruit is a drupe with an oval endocarp and a thin, hard shell containing the seed, commonly called “pistacchio”, which is bright green under a mauve skin. The tree flowers in April and the fruits are gathered in September-October. Although it is said to have a two-year cycle, the tree actually bears fruit each year. However, it has “charging” years of more abundant production and “discharging” years of leaner production. All fruit is removed and production suppressed in the “lean” years so as to be increased in more abundant years.