Davao
Cacao 72
Single-estate beans fermented six days and ground into tablea in our kitchen. Bitter first, dried fruit after.
₱545 for a 473ml pint
- IngredientsCarabao milk, Puentespina tablea, cane sugar, egg yolk
- AllergensMilk, egg
- Keeps14 days at −18°C, unopened
- To serveFive minutes out of the freezer, then scoop with a warm spoon.
Puentespina estate, Calinan
The Puentespina estate in Calinan ferments its beans for six days in wooden boxes, then dries them in the sun. We roast and grind them into tablea in our own kitchen, so the chocolate in each pint is only days old.
Good with salted peanuts, or a shot of hot espresso poured over.
