Fresco Chocolate Maker
Fresco Chocolate has received over 50 National and International awards for our dark, single origin chocolate bars.
We started with an idea: people who love chocolate may want to know more about it. What ingredients are used? How is it made? What variables affect taste? Our goal is to answers these questions by making chocolate in unique ways, adjusting ingredients and processes to create new chocolate experiences.
COCOA ROAST - Roasting is essential to chocolate flavour development. Each cocoa variety has its own unique range of flavours. Different roasting levels can coax these flavours from the cocoa. Our roast levels include:
light - just enough to soften raw cocoa’s acidic or green edge
medium - cocoa flavours develop to be balanced and flavorful
dark - full bodied, bold, intense, new flavour notes can develop while others may be subdued
CHOCOLATE CONCHE - Heat, motion, aeration and time develop each chocolate’s flavour; this is conching. Changes in time and temperature result in dramatically different chocolate flavours. Our conche range includes:
none - primitive, natural, pungent, not appropriate for all cocoa, exquisite for some
subtle - softens primitive edge while retaining aggressive flavour notes
medium - balance between aggressive and subdued, mellow
long - flavour peaks and valleys softened to a melodic harmony
We hope you enjoy the results!