If Jamaica is recognized as a land of exception for coffee growing, it is sometimes less the case for cocoa … and yet!
A true jewel of the Caribbean, Jamaica produces some of the best Trinitario profile beans in the world. Spared from the hand of man, they possess a great aromatic richness, based on powerful and finesse.No flavor dominates the other while offering a nice cocoa content.
It is therefore in the heart of exuberant waterfalls and vertiginous mountains that Olivier and Nicolas de Loisy drew their inspiration to produce the third chocolate of the Séquencia® range.
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Thanks to the Sequencia® technology, these exceptional beans from Jamaica can finally give the best of themselves. The sequential roasting process has indeed been invented by the Chocolaterie de l’Opéra® to reveal the aromas of the cocoa bean too often hidden by traditionnal roasting step.
Jamaya® is a voluptuous chocolate with delicate vanilla notes. On the nose, the aromatic expression is very full-bodied. On the palate, the attack is immediate and powerful with freshness. Then gently unfold fabulous honey and pecan notes. At the end of the mouth, a big stubborn and pure extension.
* Valeurs arrondies
may be used
24 month after the production date.
Storage temperature :
12 – 20°C.
Place product in :
a clean, dry (max. relative humidity 70%), dark and odour-free place.