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Loma Sotavento, single estate, 64% dark chocolate bar

By Valrhona

Valrhona, Loma Sotavento, dark chocolate bar

£4.95 incl VAT

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Net weight
70g
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  • Description
  • Ingredients
  • Reviews5

Description

An estate grown, vintage chocolate bar from Valrhona. This beautifully smooth dark chocolate is created from fine flavour Trinitario and Criollo cocoa from the Dominican Republic.

  • Very long on the palate. Little acidity and with caramel notes, toasted aromas and a particularly creamy melt. A satisfyingly rich chocolate flavour to savour.

Single Estate chocolate bars from Valrhona

Single estate grown chocolates are an opportunity to discover rare and precious flavours selected by Valrhona for a sensual experience. Just like great vintage wine, these estate-grown chocolates are the fruit of an annual harvest, a single plantation and the result of a planters dedication. Each single estate chocolate bar from Valrhona gives you the opportunity to experience the unique character of the estates unique harvest. Limited production means these chocolate bars are truly precious and as such are eagerly anticipated by chocolate lovers.

Flavour profile

Acidity
Bitter
Caramel
Fruit

Cocoa content

64%

Cocoa Origin

  • Dominican Republic

Cocoa Variety

  • Blend

Cocoa Estate

  • Loma Sotavento

Ingredients

Valrhona, Loma Sotavento dark chocolate bar ingredients

  • Cocoa beans (min 64%)
  • Brown sugar
  • Cocoa butter
  • Emulsifier: Soya Lecithin
  • Vanilla

May contain traces of nut, dairy & gluten.

Nutritional Facts:

Average nutritional values per 100g

Energy 2316KJ / 588 kCal

Fat 39g of which saturated fat 23g

Carbohydrate 39g of which sugars 35g

Protein 7.7g

Salt 0.03g

Reviews5

5Absolute perfection!

An intensive flavour experience from Valrhona with this new vintage chocolate bar. Wonderfully smooth on the palette. Not too high a cocoa content compared to other dark chocolate bars hence more subtle depth of flavour and a worthy addition to the Vintage bars selection offered by Chocolate Trading Co.

Posted 24 April 2015 by Mark

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