Distiller: Cioccolato Claudio Corallo
Region: Sao Tome
Claudio claims that to understand the value and purity of his chocolate, tasting a toasted cocoa bean could be enough.
Savoring it will surprise the high quality of the raw material and it will be like taking a trip through the scents of the Terreiro Velho plantation.
To peel a cocoa bean just take it between your thumb and forefinger and squeeze it lightly against a surface. A small clack will tell us that the tegument has broken; then it easily separates from the seed and is thrown together with the radicle which would be hard and bitter to the palate.
Once peeled the bean will be able to express all its sweetness and will give way to every palate to discover that in reality pure cocoa is not bitter.