Moroccan Mint Hot Chocolate

139,00 kr

Our bean-to-cup single-origin hot chocolate with organic Moroccan mint. The Trinitario cocoa variety is grown in Nicaragua and fermented for 7 days, resulting in nutty, sweet wood, and subtle cinnamon tasting notes.

Suggested brewing method - melt 25g hot chocolate and mix in 160mL of chosen milk. Mix over low heat until chocolate and milk is immersed. Strain the Moroccan mint when pouring into a cup and enjoy. Find other brew guides here.

Net weight: 250g

  • Cocoa beans*
  • Cane sugar*
  • Moroccan mint*

*Organic ingredients

May contain nuts. All of our products are plant-based and naturally gluten-free, dairy-free, and lactose-free.

Nutrition pr. 100g

Energy 1925kJ/460kcal

Fat 34,1g

Saturated fatty acids 19,9g

Carbohydrates 50,7g

Sugars 22,3g

Fibre 25,5g

Protein 11,5g

Salt 0g

Nutty, sweet wood, and subtle cinnamon.

  • Direct trade
  • Organic

About O´Tuma

Our O'Tuma cocoa beans are grown on a farm in Waslala, Nicaragua and named after the land of lakes and volcanoes. After harvesting, the wet beans are sent to Ingemann Social Cooperative’s central fermentation and drying facility near Las Maderas. Ingemann is committed to quality, traceability, and sustainability, producing high-quality, single-origin, and organic fine cocoa.

Discover the journey from bean to cup
Farming

Origin: O´Tuma, Waslala, Nicaragua

Cocoa variety: Trinitario

Harvest season: November-May

O´Tuma is a farm practicing cocoa agroforestry, meaning they grow the cocoa in symbiotic plantations together with banana, corn, papaya and palms. This method supports agroecological restoration, rebuilding soil fertility while boosting agroecosystem functions. This approach produces nutrient-rich, premium-quality, and sustainable cocoa while fighting cocoa extinction.

Furthermore, our cocoa is free from child labor and slavery, as we ensure a premium price is paid for the beans.

Fermentation

Time: 7 days in wooden boxes

Fermentation is a crucial process in flavor development, bringing out balanced chocolatey, nutty, and cinnamon notes from the fresh O`Tuma beans.

Drying

Drying is the final step before the cocoa beans leave the farm. The wet, fermented beans are evenly spread on raised beds and sun-dried in the open air. Beans that are not properly dried or irregularly shaped are carefully sorted out by hand.

Roasting

After receiving the beans, we hand-sort them again before roasting them at a low temperature to preserve the valuable antioxidants and nutrients found in cocoa. Roasting is a crucial step in developing the beans' flavors, and our method is carefully balanced to bring out the best. It’s also essential for safety, as it sanitizes the beans before they are transformed into chocolate.

Cracking & winnowing

Here's where the nibs are born! We grind our cocoa beans into small, flavorful pieces while using a vacuum to remove the husks. These nutrient-rich husks don’t go to waste — they can be used to brew a delicious cocoa tea or in other creative ways.

Grinding & conching

The nibs continue their journey to the melangers, where they are ground into a fine powder by granite wheels. As the cocoa begins to release its natural cocoa butter, we achieve a creamy and smooth liquid texture, setting the stage for our delicious chocolate creation.

Tempering

Tempering is the last step if we want to create beautifully finished chocolate bars. Each type of chocolate—dark, milk, or white—requires a specific temperature to be molded, achieving that satisfying mouthfeel and perfect texture. When we make our hot chocolate, we grind untempered chocolate blocks into fine flakes, aiming for a creamy hot drink, so this final step takes place in your kitchen.

Farming
Fermentation
Drying
Roasting
Cracking & winnowing
Grinding & conching
Tempering