epoch4

EPOCH :: 76% Nicaragua, Matagalpa

$16.00

Current release:

RELEASE #4:  76% Nicaragua, Matagalpa, made with very distinctive cacao from Cacao Bisiesto.  These outstanding beans were wood-fire roasted over maplewood and a blend of fruitwoods, aged in cocoa ash for 12 days, combined with organic cane sugar and refined slowly for 8 days.  It was then conched at 138 degrees Fahrenheit for 52 hours.  The resulting chocolate was matured in an enclosed environment with toasted oak for 45 days.
Features a well balanced bitterness, silky smooth texture, base flavors of deep fudge brownie layered with notes of walnut, spiced rum, malted grains and a long-lasting and clean cocoa finish.
Each Epoch bar is 2 ounces (57 grams) and comes in a stamped cotton bag.
500 bars were produced in Epoch batch #004.

Previous releases:

RELEASE #3:  75% Venezuela, Patanemo, made with cacao from an amazing farmer by the name of Donaldo.  This pristine cacao was wood-fire roasted over applewood and maplewood, aged in cocoa ash for 14 days, combined with organic cane sugar and ground slowly for 8 days.  It was then conched at a low temperature for 48 hours.  The resulting chocolate is currently being matured in an enclosed environment with toasted oak for 45 days and then with vanilla beans for an additional 15 days.
Displays an incredible lack of bitterness, clean base flavor of deep cocoa accented by the aroma of toasted oak followed by layers of mascarpone, macadamia, and clove, with a clean peppery finish.
Each Epoch bar is 2 ounces (57 grams) and comes in a cotton gift bag.
250 bars were produced in Epoch batch #003.

RELEASE #2:  77% Bolivia, Beniano, made with a cacao varietal from the Rio Beni region of Bolivia known as Beniano.  Known for its small size, potent tannins, and heavy earthiness, we took this varietal and roasted it over applewood and maplewood.  It was then aged with cocoa ash in a warm environment for 7 days and refined slowly for 4 days.  We then pressed a small amount of cocoa butter, gently infused the cocoa butter with fresh vanilla bean and anise seeds, and introduced this to the chocolate just before 72 hours of lower temperature conching.  This gentle infusion serves to go hand-in-hand with the walnut-like characteristics of the Beniano cacao, melding with the tannins and creating an experience like no other. The resulting chocolate was then matured in an enclosed environment with cedar for 30 days.
Featured remarkably controlled bitterness, a lofty presence of marshmallows, with undertones of walnut and mulling spices, and a smooth, earthy finish.
Released in December of 2014, 150 bars were produced in Epoch batch #002.

RELEASE #1:  88% Venezuela, Patanemo, made with cacao from an amazing farmer by the name of Donaldo.  This pristine cacao was roasted to three different roast levels, aged in cocoa ash for 12 days, combined with Little Hogback Farm maple sugar and ground slowly for 10 days.  We then conched at a low temperature for 32 hours.  The resulting chocolate was then matured in an enclosed environment with vanilla beans and cedar for 60 days.  It featured crisp, clean base flavor of deep cocoa accented by the aroma of cedar followed by layers of mascarpone, macadamia, and clove.
Released in October of 2014, 260 bars were produced in Epoch batch #001.

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