We identified it first, the cocoa from Madagascar, with its sunny plantations in which the best seeds of a very particular fruit are patiently and hardly fermented and then dried only in the sun of the day, sheltered from the humidity of the night and end widespread in Europe in the Rhone valley to be finally refined by the best Dutch producers.
You will not find chocolate in this extract, but cocoa as it is, a fantastic raw material ready to be enjoyed alone or in the company of what you prefer.
Indications for dilution:
With 40 mL dilution, an aroma concentration of 12% is obtained.
With 80 mL dilution, an aroma concentration of 8% is obtained.
Recommended dilution 60 mL to obtain an aroma concentration of 10%