A Little Bitterness Never Tasted So Good
Extremely dark, intense and uniquely complex, it contains seven different types of cacao beans from Central America, South America, Africa and Asia.
09/07/07 Please exercise caution while enjoying this chocolate. In certain individuals, the first bite may result in sensory over-stimulation or swooning. While there have been no reported cases of actual delirium, studies have not been able to rule this out as a possible side effect. This chocolate is for adults only. True love may be used as a possible substitute, but a little bitterness never tasted so good!
Introducing E. Guittard Nocturne 91% Cacao Extra Dark Chocolate
E. Guittard Nocturne 91% Cacao Extra Dark Chocolate is the latest addition to the E. Guittard line of Blended Chocolates. Extremely dark, intense and uniquely complex, it contains seven different types of cacao beans from Central America, South America, Africa and Asia.
Aromas of ripe cherry and deep chocolate foreshadow complex layers of tart citrus, red fruit and nutty notes held up by a solid chocolate base. Medium-bodied, it is silky-smooth on the palate with a long finish. This chocolate pairs beautifully with healthful, summer-time fruits such as strawberries, cherries, blueberries and raspberries.
We often hear the higher the cacao percentage the better the chocolate. If you believe that, then this is some mighty darn good chocolate -- no need to read further.
At Guittard, we believe that among the most significant factors determining chocolate quality are the fermentation and drying techniques that occur just after harvest. This is why Guittard works directly in partnership with growers to ensure the best possible results are achieved. Like grapes to wine, only superior cacao beans can be used to make fine quality, artisan chocolate.
Guittard then selects beans based on the strictest criteria and handles them with painstaking care to allow the inherent flavor of the beans to show through in the final result. The cacao beans are roasted, winnowed and then finely ground in several iterations down to a smooth, thick, chocolate paste which is in turn conched, using time-honored conching formulas handed down over four generations, tempered and moulded into two-ounce chocolate bars.
Although caution is advised, this is one high cacao percentage chocolate you won't want to miss.
