New Grand Crus from the “New World”
When Christopher Columbus discovered the “New World” and all of its glorious bounty of tastes, plants and people, his first stop was what is now the
That same fertile island paradise is the origina of Trinitario cocoa which is used to produce Valrhona’s Taïnori 64% Grand Crus. Exuding flavors of yellow fruit with notes of roasted almonds, the fruity and long lasting character of this Valrhona chocolate are certain to be a hit with all chocolate lovers.
Taïnori 64%
Taïnori, Grand Cru de Terroir from the
Flavor profile: Flavors of yellow fruit follow in the wake of roast almond and freshly baked bread.
Origin:
Flavors of yellow fruit follow in the wake of roast almond and freshly baked bread, followed closely by fresh tangy citrus overtones 64% cocoa.
Clear but not intense. Rich roasted nutty flavor. Very fruity and acidulous and not bitter at all.
All the associations that pair with nutty notesThis exclusive origin offers a Mosaic of terroirs blending very pronounced unique flavors.
Acidulous prelude uncovering profuse flavors of candied yellow fruit, subtly giving way to intense roasted almond notes, leaving a lingering flavor, unique to this terroir: camphor.
The nuttiness, hint of plum and citrus in Taïnori pairs perfectly with a lush, rich Central Coast Pinot Noir. The bright fruits of plum and cherry along with the spiciness blend together nicely with the chocolate and are sure to create a smile. This chocolate is also a great pairing with
