Choc’n Roll
Usulután 65
Available in 2.5kg
An aromatic, addictive dark chocolate with complex nutty, fruity and floral notes.
Applications
Pralines • Ganache • Cakes • Pastries • Desserts • Ice cream
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Cocoa Solids
Average fat
Viscosity
Fluid
Thick
This unique origin ‘El Salvador’ chocolate has a real taste personality – acidic and fruity which I find perfect for light pastries, but also full-bodied and more complex. The wood and tobacco notes in particular influenced my ‘SMOK’ recipe for a smoked caramel. It also has a great fluidity which makes it perfect for moulding and coating.”
David Redon
INTERNATIONAL CONSULTANT IN PASTRY AND CHOCOLATE
Flavour Details
Product details
A characterful, dynamic aromatic chocolate with a woody tobacco-like aroma. It starts strongly with a nutty roasted profile, giving way to the gentle acidity of cherries and plums. Ripe apricots and peach notes arrive with a touch of jasmine as company. Ending with an addictive clean sweet and sour finish. One piece is never enough.
Tempering curves
| Type |
| Belgian dark chocolate dots |
| Packaging |
| Resealable |
| Weight |
| 2.5kg |
| Best before |
| 24 months |
Hacienda San Jose Real de la Carrera
Genetics:
Acriollado, Trinitario Hybrids, Native Ancient Criollo
Other Crops:
Grain, coffee, sugarcane, fruit and hardwood lumber
Terroir:
Southern foot of Usultán Volcano 90-400 m altitude
Fermentation & Drying Process
El Salvador
Box fermentation in micro-center
– Ideal for single haciendas
– Uniformity for big volumes
Pre-drying
– Gradual reduction of acidity
– Further color development
Drying
– Clean appearance
– Easier separation of husk
– Reduced acidity
– Slower speed for moisture reduction -> no risk for case hardening
Sourcing expertise and optimization of post-harvest processes
Veliche™ has identified the best beans in El Salvador and D.R. Congo and optimized the fermentation and drying processes to deliver exquisite and consistent taste profiles.
Traceable cocoa
Veliche™ offers signature origins chocolates that are made with cocoa coming from identified local cooperatives: Hacienda San José del Real de la Carrera in El Salvador and the Okapi Co-operative in D.R.Congo, to facilitate the connection between origin countries and artisans and to support the brand efforts to improve farmers’ living income
Made for Chefs
These 2 new signature origin chocolates were developed in collaboration with our Chefs’ community to ensure they will meet Chefs’ expectations.
Avoiding soya allergens & no additional flavour
This new signature origin chocolate range uses only sunflower lecithin and doesn’t contain any vanilla to ensure Chefs will enjoy pure chocolates.
New resealable and recyclable packaging
By using a zipper, the chocolates are better protected.
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