Medagla 70 %, 100 g. The difference in the drying

The difference in the drying process gives a completely different flavour profile

so it's not classic cinnamon but a herb that will taste just like cinnamon

This is a so called 'bad fermentation' and all it does is to give it a very interesting flavour profile

All made without alcohol and double layered with a vanilla cream and a fruit/berry filling as well

A very clean chocolate

Medagla 70 %, 100 g. The difference in the dryingMedagla is a savory chocolate with plenty of notes from the savory kitchen. Some would probably describe the flavours as irregular as they go in different directions. It is a very interesting chocolate that explodes in flavour. The beans come from Nicaragua and are very rare, as they are produced in a small quantity. So safe to say why this chocolate is one of Mikkel's favorite chocolates (together with our Nicaliso 70 %). Ingredienser: Kakaobnner,