Schell Macadamia Huimbi Milk Chocolate

Milk Chocolate – Macadamia Huimbi

Milk Chocolate 42% cocoa content

The queen of nuts, gently roasted, unfolds its delicious aroma with the chocolate and finest Tahiti vanilla.

Suitable for fresh, zesty white and red wines, especially Pinot Blanc.

Macadamia Huimbi – The Queen of Nuts meets exclusive Tahiti Vanilla in Milk Chocolate

This excellent Macadamia Huimbi chocolate with 38% cocoa content encloses the queen of nuts. The macadamia nut is slowly roasted so that it can unfold its full and unmistakable aroma. Through subsequent crushing, the nuts gain a larger surface area, thus releasing their aroma better into the chocolate. Another exclusive ingredient is Tahiti vanilla with its delicious, floral aroma. After all ingredients have been mixed, the chocolate is hand-poured.

The macadamia nut originally comes from Queensland and South New Wales in Australia. However, other countries have since joined in cultivating this demanding plant, such as Hawaii, New Zealand, or Brazil. Although some varieties are now considered endangered in Australia. The actual nut hides inside the seed coat. Cracking it is not easy, as it is 2-5mm thick. To facilitate the cracking process, the seeds are dried for some time, which reduces their water content. Because the shell is so unyielding, the nuts are freed from their shells before sale. Due to its demanding cultivation, complex processing, and the correspondingly high demand for macadamia nuts, it is one of the most expensive nuts in the world. For this reason, it bears the nickname "Queen of Nuts."

As the name suggests, the exclusive Tahiti vanilla comes from Tahiti. It was presumably brought to the island from the Philippines. The pods grow on vines on trees. During the flowering period, they are hand-pollinated, as there is only a short flowering period of about 24 hours, so time is of the essence. Otherwise, the pods receive no further attention. Only when they are completely dried on the vines are they harvested and further processed. This cultivation method does not yield a high harvest, which is why the price for the finished product is considerable. Its taste is unmistakable, as it tastes less like vanilla compared to Bourbon vanilla, but spicier. Its scent is also more floral and exotic, and not as strongly vanilla.

Macadamia Huimbi – Milk Chocolate: A rare delicacy made from exquisite Arriba Nacional Cocoa

The Arriba Nacional cocoa variety is cultivated exclusively in Ecuador. It is one of the best cocoa varieties in the world. As only a few plants survived a plant disease, it is also one of the rarest cocoa varieties. To this day, only a handful of pure cocoa trees exist. It comes from the surroundings of various rivers, especially from the hinterland of the Wimbi (Huimbi) river.

It is cultivated by the APROCANE cooperative in Esmeralda. This includes around 600 cocoa farmer families. These are settled in 22 communities. The residents are largely descended from escaped slaves from Africa. Due to its aromatic profile, this chocolate pairs very well with fresh, zesty white wines like a Pinot Blanc, but also with red wines. If you're looking for something different, a plum brandy or a rum would also be well-suited for this.

Ingredients

• Milk chocolate (cocoa solids 42% minimum, sugar, cocoa butter, skimmed milk powder, whole milk powder, cream powder, cocoa mass, roasted macadamia nuts 5%, emulsifier: soya lecithin, vanilla extract).
• May contain traces of milk and nuts.