Kakao bietet die Grundlage für eine weitreichende Palette an Aromen und Geschmäckern. Je nach Sorte, Terroir, Umgebung und Verarbeitung lassen sich verschiedene Aromen einfangen und zur Geltung bringen – und das nur mit den zwei Zutaten Kakaobohnen und rohem Rohrzucker. Hier eine Auswahl eher ungewöhnlicher Aromen, welche sich in Schokolade entfalten können.
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