Chocolate macerated in The Macallan Double Cask 12 Years Old, 70% Cacao.
Hacienda Victoria, Ecuador

Cacao from the HaciendaVictoria (Ecuador) that has been fermented in wooden crates for 5 to 6 days covered in banana leaves and then dried in the sun and on the ground for 4 to 5 days.

At the Casa Cacao workshop, we select the cacao by hand, we roast it, crack and winnow the beans and then leave them to macerate in The Macallan Double Cask 12 years old whisky for 6 months. Then, we dry the cacao nibs (the term "nibs" refers to the cacao beans after being cracked and winnowed) and we conche them with organic cane sugar for a minimum of 48 hours to make a unique chocolate.

The Macallan Double Cask 12 Years Old chocolate bar has been recognized with the bronze award at the Academy of Chocolate Awards and the silver award of International Chocolate Awards.

Net Weight: 80 g