Sarsaparilla & Orange

Sarsaparilla & Orange

Sarsaparilla Flavoured Chocolate With Candied Orange Pieces

Sarsaparilla, the thirst quenching, slightly spicy tonic, not so common these days… until now!

Here we have re-created classic Sarsaparilla flavour by combining three spices, sarsaparilla, liquorice and ginger with cacao and orange. The resulting chocolate is wonderfully aromatic and refreshing, with candied orange pieces for a sweet zesty bite.

Ingredients: Cocoa solids 68% (organic cocoa beans, organic cocoa butter), organic sugar, sarsaparilla root, liquorice root, ginger root, orange oil, candied orange (orange peel, glucose, sugar, citric acid, preservative E220).
Weight: 70g
Vegan – Gluten free – Soy free

Regular price $9.99

Unit price per 

OKO CARIBE | DOMINICAN REPUBLIC

Nestled in the heart of the cacao rich Duarte province in the Dominican Republic, Oko Caribe is a gem amongst cacao suppliers. Founded in 2006 by Adriano Rodriguez and Gualberto Acebey Torrejon, two professionals with large experience in cocoa production across Latin America. Oko Caribe maintains close relationships with its farmers which receive direct training and funding.

forestero & trinitario

The variety is a mixture of Forestero and Trinitario which has a rich cocoa flavour highlighted by cherry and red berries. Haiti is one of our favorite beans to work with as it has a generous amount of cocoa butter in the bean, this makes the chocolate easy to work with and tempers really well.

Our feature ingredient | sarsaparilla

Sarsaparilla is a vine which grows in many regions all over the world and has been used in traditional medicines for thousands of years. There are several genus of the plant but the one we prefer is Hemidesmus indicus. Hemidesmus indicus is like a “false” sarsaparilla which does not contain any active chemicals, and we think it tastes the best.

OUR PROCESS

From bean... to bar

Sort

We hand sort every batch to ensure only the best beans make it into our chocolate. We discard broken, mouldy and germinated beans, plus any other foreign matter which may have made it into the sack.

Roast

We roast batches of 10-15kg in our modified coffee roaster according to a roast profile we have developed for that particular bean. We roast to tame acidity, develop chocolate flavour, evaporate moisture and puff the husk away from the bean centre to allow easier winnowing.

Crush and Clasify

To successfully winnow (remove the husk) the bean needs to be broken apart and the pieces sorted into different fractions according to size. We do this in our home built classifying machine that vibrates the pieces through a series of sieves. 

Winnow

Winnowing is the process for separating the husk from the bean’s meat, which is known as Nib. We use a system we built ourselves where the broken beans are allowed to fall through an airstream going in the opposite direction, the light husk is pulled up the airstream to be removed while the heavier nib falls to the bottom.

Grind and Conch

The goal is to grind the nibs and sugar until we reach our desired texture and the cacao’s inherent acids left over from the fermentation have been released (conched), being careful not to over grind or over conch.

Age

Once the grinding/conching process is complete the chocolate is poured out into blocks, wrapped and stored for a minimum of 1 month. Ageing allows the remaining acidity in the chocolate to mellow, it is an important and unique step in our chocolate making.

Melt, Temper and Mould

The aged chocolate is re-melted and tempered. Tempering is a complicated process of heating and cooling where we force the chocolate to set in the correct crystal structure that will give the best shine, the loudest snap and longest shelf life. The tempered chocolate is deposited into each of our custom moulds.

Hand Wrap

Once taken from the moulds, each bar is sealed in a gold foil pouch, then enclosed in one of our beautiful colourful envelopes, all by hand.
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