Collection:
Better Orange
Better Orange
Cacao for this recipe is collected in the Duarte province. This recipe for us touches significantly on the concept of sustainability. During fermentation, we juxtapose the cacao beans with a tree that is commonly found in Dominican farms, which is the bitter orange.
The bitter orange has a very interesting characteristic… it contains very high aromatic value, which provides the cacao with incredible citric aromas that come through in the final chocolate profiles. We did a play on words for this profile, instead of bitter – we opted for better, since the orange gave it a better profile.
The bitter orange has a very interesting characteristic… it contains very high aromatic value, which provides the cacao with incredible citric aromas that come through in the final chocolate profiles. We did a play on words for this profile, instead of bitter – we opted for better, since the orange gave it a better profile.
Better Orange is used on the following products:
Vestige 67%
Flavor Profile
A pleasant sweet citrus notes, followed by a delicate flavor of dried leaves and spices.
Innovation and processing
Centralized fermentation & drying at CE.T.I.CO, which stands for Center for the Integral Transformation of Cacao.
This is a unique facility conceived by Rizek Cacao to produce the best, distinctive cacao, from wet beans.
- The first fully integrated post-harvest cacao processing center.
- Exclusive methods and equipment for fermentation and drying.
- Microbiological controls.
- Highly qualified professionals.
- Sensory panel.
- Physical and chemical parameters quality control for all batches.
More products:
La Magdalena Beans
GET A CUSTOM QUOTE
Los Bejucos Beans - DO
GET A CUSTOM QUOTE
Monte Plata Beans
GET A CUSTOM QUOTE
El Valle Beans
GET A CUSTOM QUOTE