![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZ_J525VqNvWIV71PtKkNYvK4PioaFumhYOGVLXubinSKvfVDod-cSHskfC8H0GaylSci4i7I3RI7000_YiTUDi4GfbyKROkIujrPkyY26il63wtS7_EPhur790z0l4AwENsnIh3NDpBy/s200/FrenchBroad.NicaBarLabelBottm.4.8.16.600.jpg)
French Broad Chocolates
Cacao Bisiesto Nicaragua dark chocolate 68% cacao bar
Good ++
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3CPpa4I2UR5GkKm-47peIfeCRl2-6bZhwTQ3xMPuC4gDkXf3KuHYOP4-bfpH8Tyc-CGTZ99hO4r5CwMB23edA7VlI2YJ9mvAPkNMhS-4cy3o-XWNcGVu1v4bMWiD3R_EHjRVpTCBJpRy/s200/FrenchBroad.NicaBarLabelTop.4.8.16.600.jpg)
Calories: 157 calories (estimate) in 1/2 bar
Cost: $9.00 for 1 bar
Purchased from: French Broad Chocolates, Asheville, NC
I picked up today's Cacao Bisiesto Nicaragua dark chocolate bar during a recent trip to Asheville, North Carolina.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJmWuudYPoJVvJQfuHaDCtOvIj0wnVeSDOONonbCf6Pi93AWj1KZAqkMKZm0hA4ZqUAjRpIkst0hLwi9MhUqA1SSYp6KtE818Sz5oPBIw2QZmIFYgHdfO-EZJyRxn0hids9bf8sA6EjxI/s200/FrenchBroad.InsidePkg.4.8.16.600.jpg)
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It was made in collaboration with Cacao Bisiesto -- a small organization that helps connect chocolate makers, such as Dan and Jael Rattigan at French Broad Chocolates, with cacao farmers in Nicaragua.
When I opened the well-crafted package, the stories behind both companies unfolded (literally).*
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bHp07_FEab9owSi5GaeiRKnKEPj2NytDoO5l06uaihV42uxlWIDsEui0RC6KGDFGJyhex-JSTJ_9ajZSQbVS_ff3gqE2T5gmhj5noAjsdetvWRzJQ1kuav8bDdgFHiiYtKknCWTk8LWC/s200/Cashews.RoastdSaltd.4.8.16.600.jpg)
The dark, 68% cacao bar had a complex cacao aroma. The chocolate had a roasted, slight balanced bitterness, faint floral, earthy, marshmallow and raspberry flavor notes.
And, since this was Day #10 of Chocolate and Cashew Theme Week, I paired this bar with a small handful of roasted, lightly salted cashew nuts.
Note: See also interview with Dan Rattigan, co-founder/owner and chocolate maker, at French Broad Chocolates (April 10, 2016); and a post about a recent cacao farm tour with Cacao Bisiesto founders Jose Enrique Herrera and Gifford (Giff) Laube (April 11, 2016).
The content and images in this post belong to ChocolateBanquet.com.
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