Made with cocoa bean varieties from the island Sao Tomé.
In 1822, São Tomé and Príncipe were the first African islands to import cocoa from Brazil - for which they were baptized 'the chocolate islands'. Today still, a few direct descendants of the original Forastero plants from South America can be found on the island, yielding very high quality beans. Callebaut's Sao Thomé chocolate has a very intense and complex taste, round and gentle cocoa, and with plenty of fruity notes like dates and fresh plums. Sao Thomé is great to savour as such. For pairings, our chefs recommend to combine it with fruits that have a moderate to high acidity and sweetness. Slightly bitter ingredients such as walnuts or mild coffees and spices such as Sichuan pepper that have a tingy effect on the tongue also create beautiful harmonies. With its standard fluidity, you can use Sao Thomé in a broad range of applications: moulding, enrobing, ganaches, flavouring pastry crèmes and mousses, etc.
