Brasseria Della Fonte Notte Di Natale 2025 (Maple & Irish Whiskey Barrel Aged)

The '25 blend is made from three barrels (two different recipes, with Plato ranging from 31° to 34°). Once the blend was transferred to steel, it was left to rest for a few weeks so that each component could harmonize with the others, defining a unique flavor profile. The cocoa beans from Ghana are roasted and transformed into nibs. The dense base already brought out the full variety of chocolate/gianduja, and we chose to proceed with the roasting, taking care not to overdo the temperatures. We also used a portion of unroasted beans. Cassia cinnamon was used in both chopped sticks and powder form. We used it in large quantities and for short contact times. We like to move the aromatic impact of the cinnamon towards the finish to accompany the rich, sweet cocoa profile. Maple syrup is the irreplaceable extra-dark syrup that contributes to the sweetness, gives smoothness and depth to "Notte di Natale" and adds further layers of complexity.

Brasseria Della Fonte - Notte Di Natale 2025 (Maple & Irish Whiskey Barrel Aged)