Colombia
Northwest Coast of S. America, Neighboring Ecuador & Venezuela
Cocoa from the lowlands of the Santander region is rich in nutty flavor. It’s naturally sweet, with notes of cherry, bitter almond and even a hint of toasted marshmallow off a campfire. Gail uses Colombian chocolate to make her bars and envelop all of her truffles and tumbled treats in a silky smoothness that still has a firm snap when you take a bite.
Flavors of Columbia
Cinnamon/Cayenne
This ancient recipe began the enduring love affair with chocolate – earthy cacao blended with the sweetness of cinnamon and the fire of roasted chilies. Gail uses toasty, nutty Colombian chocolate and a suggestion of cinnamon to lure your taste buds into happy complacency before the heady rush of heat on the finish. It will leave you glowing.
Raspberry
Not to be indelicate, but this is a wet, ripely decadent dream. Gail starts with a blend of 36% milk and 65% dark Colombian chocolates, loads up on juicy raspberry puree, and tops it with crunchy, bittersweet cacao nibs. The fresh raspberries burst in your mouth, chased by the chocolate’s smooth richness.
