Fortunato Dark Chocolate Mango Ginger Bites
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Chef and Restauranteur Eric Ripert - "I am a chocoholic. This chocolate made with Peruvian Pure Nacional beans is the best chocolate I have ever tasted."
American Pastry Chef Norman Love - "Fortunato No. 4 is the standard by which fine chocolate must be measured.”
French Pastry Chef Patrick Roger - "One taste and I knew I must have Fortunato No. 4 for all of my customers in France."
Swiss Pastry Chef Roger von Rotz - "Fortunato No. 4 is the Rolex of Chocolate. It is unbelievable."
Australian Pastry Chef Igor Van Gerwen - "In my 30 years I have never experienced more rewarding chocolate. I recently visited the Marañón Canyon, the social responsibilities and sustainable farm practices engaged in the growing the cacao and making the chocolate, satisfy the conscience."
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- Description
- About Fortunato
- Ingredients
Fortunato Dark Chocolate Mango Ginger Bites
Not everybody is big on ginger. But we are. Of course, the big drawback with ginger is that it can be very spicy.
How do you tame ginger with a complimentary flavor? How can you reel in the spice without losing what you love about ginger?
The answer that we've come up with is to wrap it in a coating of ground up, dried, mango. Mango and ginger go very well together and the sweetness of the mango offsets some of the ginger's heat. But with the mango, you are now heading in a direction that can become too sweet.
What is the foil for that?
Of course, the answer for that is our Fortunato No. 4 68% dark chocolate. This balances out the tropical sweetness from the mango and gives you a nice, rich, dark, chocolate flavor to go with the pungent zing of the ginger.
One other thing we love about this product is the format. The size and shape of the bites. are properly constructed to give you the right amount of each ingredient in every bite. From our family business to you, enjoy!
Fortunato Chocolate is known for its rich fruit and nutty flavors, floral aroma, smooth texture, and lack of bitterness.
The Pure Naçional trees that grow the cacao used in our chocolate have the distinction of being the oldest, rarest, and most sought after in the world. So rare in fact, that they were thought to be extinct by the early 20th century, wiped out by disease. The happenstance discovery in a remote valley of the northern Peruvian jungle by Dan Pearson and Brian Horsley would eventually lead the founding of Fortunato No. 4 and the reintroduction of the world to this exquisite tasting chocolate.
All of our confections are made by hand in our chocolate kitchen in Issaquah, WA.
The amount of chocolate we have available for the general public is in limited supply due to demand from pastry chefs and chocolatiers. If you are a chocolate lover, don't hesitate!
- 68% Fortunato No. 4 Dark Chocolate
- organically grown cacao and cocoa butter 68%
- cane sugar 32%
- Dried Mango (mango, cane sugar, citric acid (naturally occurring)
- Dried Ginger (ginger, cane sugar, sulfur dioxide)
Description
Fortunato Dark Chocolate Mango Ginger Bites
Not everybody is big on ginger. But we are. Of course, the big drawback with ginger is that it can be very spicy.
How do you tame ginger with a complimentary flavor? How can you reel in the spice without losing what you love about ginger?
The answer that we've come up with is to wrap it in a coating of ground up, dried, mango. Mango and ginger go very well together and the sweetness of the mango offsets some of the ginger's heat. But with the mango, you are now heading in a direction that can become too sweet.
What is the foil for that?
Of course, the answer for that is our Fortunato No. 4 68% dark chocolate. This balances out the tropical sweetness from the mango and gives you a nice, rich, dark, chocolate flavor to go with the pungent zing of the ginger.
One other thing we love about this product is the format. The size and shape of the bites. are properly constructed to give you the right amount of each ingredient in every bite. From our family business to you, enjoy!
About Fortunato
Fortunato Chocolate is known for its rich fruit and nutty flavors, floral aroma, smooth texture, and lack of bitterness.
The Pure Naçional trees that grow the cacao used in our chocolate have the distinction of being the oldest, rarest, and most sought after in the world. So rare in fact, that they were thought to be extinct by the early 20th century, wiped out by disease. The happenstance discovery in a remote valley of the northern Peruvian jungle by Dan Pearson and Brian Horsley would eventually lead the founding of Fortunato No. 4 and the reintroduction of the world to this exquisite tasting chocolate.
All of our confections are made by hand in our chocolate kitchen in Issaquah, WA.
The amount of chocolate we have available for the general public is in limited supply due to demand from pastry chefs and chocolatiers. If you are a chocolate lover, don't hesitate!
Ingredients
- 68% Fortunato No. 4 Dark Chocolate
- organically grown cacao and cocoa butter 68%
- cane sugar 32%
- Dried Mango (mango, cane sugar, citric acid (naturally occurring)
- Dried Ginger (ginger, cane sugar, sulfur dioxide)