Each flavor is a celebration of a “single origin”, or variety of cacao bean. At Mezzo we understand the complexities of each origin we work with, and with just a little coaxing, achieve deluxe flavor.
When we say 65% it means just that, 65% pure cacao bean, not 35% bean and 30% added cocoa butter. The industry mantra is “deconstruct to reconstruct”. We deliver sumptuous, intense, dark drinking chocolate, by giving you nothing but the bean, and all the anti-oxidants, magnesium, calcium, zinc, iron and potassium that come with it. So raise a cup and toast to your health.
The flavor profile of each Origin is the direct result of the micro environment in which it calls home, plus the fermentation process used post harvest. Then comes the fire! At Mezzo each origin is roasted to divine perfection, highlighting and refining the flavor tones naturally established during cultivation and harvest. I could run you through a full, dusty, dissertation on how this works, but then again a cup of our divine chocolate transcends all words.
To make a typical chocolate, the bean is ground for up to 24 hours. This is heinous, and nothing short of the Inquisition, “Confessss”. The industry would lead you to believe this pursuit of a silky smooth texture and that perfect snap “rounds out flavor tones”. “Rounds Out” is spin for tonal repression, or the total obliteration of some of the finer, more unique, flavor tones, an Origin’s soul. At Mezzo, in order to obtain a “bold confession” of complex flavor tones we choose a more enlightened route, our beans are ground twice for a matter of seconds, rendering the butter while retaining that full on cheeky flavor. Leapin’ Luther, don’t look now but I believe there is a chocolate reformation brewing.