La Maison du Chocolat has just launched a brand new collection of ganaches in its Tamanaco line of single-origin chocolates.
Named for the famous 16th-century native Venezuelan chief, the Tamanaco collection features five intense dark chocolate ganaches made from some of the world’s finest chocolate.
When chocolate is made with beans from a single variety of cacao grown in one region (as opposed to a blend of varieties) the result is a distinct flavour characteristic of the region, or terroir, in which the cacao was cultivated.
Among the superb cacaos featured in this collection are Porcelana del Pedregal, a rare variety of cacao notable for its white beans — only one in a thousand of its flowers becomes a pod —, as well as Trinitario and Criollo.
The Tamanaco collection includes the following ganaches:
Ganache noire Venezuela (69 per cent cacao), made with Porcelana del Pedregal beans, featuring a strong flavour marked by distinct red berry notes and tangy character;
Ganache noire Madagascar (64 per cent cacao), an intense, almost spicy ganache with subtle hints of vanilla, made with Trinitario and Criollo cacao from northern Madagascar;
Ganache noire Brésil (62 per cent cacao), featuring delicate notes of apricot, raisins and prunes, along with the woody nuances of cacao, made with cacao from the Mata Atlantica forest, along the eastern coast of Brazil;
Ganache noire Ghana (68 per cent cacao), a strong chocolatey ganache with notes of dried fruits and roasted coffee beans, made with cacao from the hot and humid lands of southern Ghana;
and Ganache noire République Dominicaine (64 per cent cacao), featuring the warm aromas of toasted almonds, walnuts and hazelnuts and made with Trinitario grown on the slopes of the Dominican Republic.
Tamanaco is available at La Maison du Chocolat, 225, rue du Faubourg Saint-Honoré, 75008 Paris and other locations.
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Photos: © La Maison du Chocolat