Difference between revisions of "Directory:Arriba Noir"
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| − | What is in the DARK? | + | What is in the DARK CHOCOLATE? |
Dark Chocolate combines cacao mass (cocoa solids, cocoa butter) and sugar in a variety of ratios. | Dark Chocolate combines cacao mass (cocoa solids, cocoa butter) and sugar in a variety of ratios. | ||
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== History == | == History == | ||
| − | "Our father knew, traded and worked with the cacao industry in Ecuador. He had the gift of people. He could develope life-long friendships, just by driving and stopping the car somewhere on the road. I was around 16 when on one of his trips into province, Manabi to be more specific, a local cacao grower had a rudimentary manual roasting pan... The whole burning wood on a ground pit type of set up. If you have ever had the pleasurable experience of smelling cacao beans drying in the sun, in the fermentation process, it is a unique and memorable scent; completely different from what you know as the smell of chocolate. From that scent in the air I was carried into the next step of tasting and experiencing quality cacao nibs freshly and uniquely roasted. Great Memories! Ever since, I have been trying to replicate that HIGH... Since then I have carried through my life this mystic, romantic fascination with chocolate: The quest goes on... ArribaNoir™ Chocolatier would bring him a giant smile." R. Recalde K. / ArribaNoir.com | + | "Our father knew, traded and worked with the cacao industry in Ecuador. He had the gift of people. He could develope life-long friendships, just by driving and stopping the car somewhere on the road. I was around 16 when on one of his trips into province, Manabi to be more specific, a local cacao grower had a rudimentary manual roasting pan... The whole burning wood on a ground pit type of set up. If you have ever had the pleasurable experience of smelling cacao beans drying in the sun, in the fermentation process, it is a unique and memorable scent; completely different from what you know as the smell of chocolate. From that scent in the air I was carried into the next step of tasting and experiencing quality cacao nibs freshly and uniquely roasted. Great Memories! Ever since, I have been trying to replicate that HIGH... Since then I have carried through my life this mystic, romantic fascination with chocolate: The quest goes on... ArribaNoir™ [[Chocolatier]] would bring him a giant smile." R. Recalde K. / ArribaNoir.com |
What is in the DARK? | What is in the DARK? | ||
Revision as of 02:38, 15 August 2012
| Arriba Noir | |
 | |
| Slogan | “Single-Origin, Ecuador Arriba Dark Chocolate” |
|---|---|
| Type | Private Company |
| Founded | 2008 |
| Headquarters | Template:Country data US Clarksburg, New Jersey, USA |
| Key people | Ramon Recalde, CEO |
| Industry | Gourmet Dark Chocolate Dark Chocolate |
| Products | 65% Dark Chocolate 80g (2.8 oz)
75% Dark Chocolate 1kg (2.2 lb / 35.2 oz) 75% Dark Chocolate 80g (2.8 oz) |
| Employees |  11 (2010) |
| Contact | P.O. Box 321 Clarksburg NJ 08510--0321 800.339.7094 Web: DARK CHOCOLATE |
| Reference | {{{reference}}} |
Arriba Noir “Single-Origin, Ecuador Arriba Dark Chocolate”
What is in the DARK CHOCOLATE?
Dark Chocolate combines cacao mass (cocoa solids, cocoa butter) and sugar in a variety of ratios.
Available, and for your convenience, ArribaNoir™ Chocolatier fine Dark Chocolate comes in two presentations (cocoa mass/sugar ratios): 75/25 and 65/35. We can, for special orders deliver up to 99% dark chocolate bars.
History
"Our father knew, traded and worked with the cacao industry in Ecuador. He had the gift of people. He could develope life-long friendships, just by driving and stopping the car somewhere on the road. I was around 16 when on one of his trips into province, Manabi to be more specific, a local cacao grower had a rudimentary manual roasting pan... The whole burning wood on a ground pit type of set up. If you have ever had the pleasurable experience of smelling cacao beans drying in the sun, in the fermentation process, it is a unique and memorable scent; completely different from what you know as the smell of chocolate. From that scent in the air I was carried into the next step of tasting and experiencing quality cacao nibs freshly and uniquely roasted. Great Memories! Ever since, I have been trying to replicate that HIGH... Since then I have carried through my life this mystic, romantic fascination with chocolate: The quest goes on... ArribaNoir™ Chocolatier would bring him a giant smile." R. Recalde K. / ArribaNoir.com
What is in the DARK?
Dark Chocolate combines cacao mass (cocoa solids, cocoa butter) and sugar in a variety of ratios.
Available, and for your convenience, ArribaNoir™ Chocolatier fine Dark Chocolate comes in two presentations (cocoa mass/sugar ratios): 75/25 and 65/35. We can, for special orders deliver up to 99% dark chocolate bars.
In the US, there are no official guidelines on what can be labeled bittersweet or semisweet. The FDA requirement is that for chocolate to be labeled dark, bittersweet, or semisweet, it must contain at least 35 percent cacao with less than 12 percent milk solids (more milk solids, and it’s required to say it’s milk chocolate). At this point, consumers must be aware that a “dark chocolate” designation is left entirely to the manufacturer.
At ArribaNoir™ Chocolatier we take the "DARK CHOCOLATE" designation very seriously. When we say "DARK CHOCOLATE" we mean "DARK CHOCOLATE." NO milk by-products, NO natural or artificial, flavor-changing ingredients added. PERIOD!
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References
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