Why Solomons Gold?
The process
Cacao nibs are the key ingredient of chocolate. The roasted, crushed and winnowed beans are milled into cocoa liquor (also known as cocoa mass), which is then conched and refined with Organic coconut sap sugar to produce the untempered chocolate.
The ‘untempered’ chocolate is then tempered to get the cocoa butter in the chocolate to harden into a specific crystalline pattern - this gives the chocolate its ‘sheen and snap’.
The bold flavour of Solomons Gold takes us back to its origin in the Lower Amazon forest. The original Amelonado, and newly introduced Trinitario varieties, are organically-grown in the perfect Solomon Island climate.
In July 2014, our cacao nibs were tested by a local university in New Zealand for antioxidant levels. The results were ‘outstanding’ - our cacao nibs were found to contain 220 umol FeSO4 equivalents gram of ground material.
In layman’s terms - spinach has ‘27’ on the antioxidant activity scale, our cacao nibs have ‘222’ - our chocolate is made from 70% and 75% of these cacao nibs.
