% of main ingredient
64% of Cocoa
Taïnori reveals flavors of yellow fruit followed by notes of roasted almonds and freshly baked bread.
Flavor Profile Balanced
Secondary Notes Fruity
Hint of Yellow FruitsProduct Information
The sunny climate and regular rains of Santo Domingo create fertile soil that have nourished its historic forests and orchards, making it ideal farmland for growing cacao. For a decade now, Valrhona has been curating the perfect growing conditions and building strong relationships with Dominican producers to create a distinctive cacao and expand its palette of outstanding chocolates. Valrhona uses expertise and a hands-on approach with its local partner to select the finest cacao beans on the island. They joined efforts to perfect exclusive fermentation and drying methods to produce this superior cacao to give TAÏNORI its special character.
Coating – Molding – Bars – Mousses – Cremeux&Ganaches – Ice Cream&Sorbets
Apricot – Mango – Mirabelle plum – Peach – Cinnamon – Nut meg – Sichuan pepper – Vanilla – Honey
64% of Cocoa
Sugar 35%, Fat 38%
3kg bean bag - 5571
Contact your distributor to check the availability in your country.
Kalingo's highly refined aromas give it an unexpectedly intense freshness. The balance of the chocolatey note is gently elevated by a dash of peppermint.
Kilti Haïti 66% reveals a gentle tanginess set off by hints of fruit which are followed up by intense chocolatey notes, before a subtle bitterness completes the experience.
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