Corallo has spent nearly a decade on the tiny African island of Principe converting the abandoned Terreiro Velho plantation that once grew superb cacao into a world-class estate producing cacao unlike any other. The harvested cacao is then transported to the neighboring island of Sao Tome where it is fermented, dried and sorted, where only the finest cacao moves on to being crafted into chocolate. Through careful study and meticulous experimentation, Corallo personally developed innovative techniques that transform his cacao into unforgettable chocolate.
Claudio Corallo has found that the cacao pods behind excellent chocolate require careful attention at every stage, from pruning of the fledgling plants to the final, carefully hand picked harvest.
75% ChocolateThis medium bodied chocolate is firm in texture. The "snap" is clean and crisp, yielding a wonderful chocolate fragrance. The flavor is slow to build, with floral and nutty flavors and a hint of cherry in the clean, balanced finish.
POSTED: Saturday, May 10, 2008