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We have reached the ultimate bouquet, chocolate for refined palates with its sharp, defined taste: Santander chocolate with 70% cocoa solids has a robust personality. The bitter taste quickly changes to a chocolate taste that takes up the hues of rich nuts, flowers, and fruits. It fills all your taste buds and slowly releases the lingering flavor of extraordinarily fine chocolate from “Criollo” and “Trinitarian” origins. Like a good cigar, it is perfect after meals and to share moments of inspiration. It is a perfect match for a fine brandy, a single malt whisky, or even a good reserve red wine.

Ingredients:

  • Cocoa mass
  • Cane sugar
  • Low fat cocoa powder
  • Cocoa butter
  • Emulsifier (soya lecithin E322 (not produced with genetically modified ingredients))

Flavoring:

Natural vanilla. Cocoa: 70% minimum. CONTAINS: SOY. May contain traces of peanuts (groundnuts), tree nuts and milk.

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The taste of Provolone cheese can vary depending on its maturity; combining it with 65% Chocolate Santander brings out all its aromatic and smokey characteristics, making this an exceptional pairing.

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PECORINO CHEESE

The contrast between the hard Pecorino cheese and the softness of 36% Chocolate Santander create a pairing that is full of emotions for your palate.

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ROQUEFORT CHEESE

To optimize the experience of Roquefort cheese, add small amounts of it over chunks of 65% Chocolate Santander, so you can better appreciate its intense flavor and smell. It’s a combination you have to try!.

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STRAWBERRY AND MELTED CHOCOLATE

Strawberries and chocolate make one of the best pairings; the sweet and acidic taste of strawberries blends beautifully with the intense taste of semidark in 53% Chocolate Santander, creating a unique experience.

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CHOCOLATE AND RED BERRY MUFFIN

The delicious texture you feel on your palate when you have a chocolate muffin made from 53% Chocolate Santander Wild Blackberry and red berries creates an unmatched sensation, filled with sweetness and flavor.

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CHOCOLATE, A GLOBAL TRADITION

In my experience as a chef/sommelier and world traveler, I have had the amazing opportunity to learn about chocolate and its uses in other countries. The more countries I visited, the more I understood the love we all feel for chocolate. Australia, for example, where I lived and worked in the kitchen for several years,... Leer más »

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