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The fertile Sambirano Valley, home to the town of Ambanja, is one of the few remaining places in the world that still has a large Criollo base and quality Criollo for purchase. Located along the northwestern coast of Madagascar, the valley is filled with beautiful palissander and mango trees that provide needed shade for the delicate Criollo trees.
Careful handling of the cacao beans, especially during fermentation, is key to achieving desirable chocolate flavors. For Criollo, a mere one to two days is optimal (whereas a five to seven day fermentation is optimal for Forastero).
These rarified beans are carefully handled and crafted into E. Guittard Ambanja 65% Cacao Bittersweet chocolate. Delicious, it mingles tart and fruity essences with deep, rich chocolate flavor.
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