Dark chocolate made of Kokoa Kamili beans with freeze-dried filter coffee & cocoa nibs

When filter coffee becomes chocolate

Perhaps the most distinctive innovation in the autumn collection is a 70% dark chocolate made from Kokoa Kamili cocoa beans, freeze-dried Kenyan filter coffee and cocoa nibs. To the best of chocoMe’s knowledge, no other chocolate maker currently offers a coffee chocolate produced using this particular technique. Rather than adding ground coffee, coffee extract or flavouring to the chocolate, chocoMe took a very different approach. In collaboration with a renowned Hungarian specialty coffee shop, Kenyan coffee was brewed as filter coffee. The finished beverage is then freeze-dried at chocoMe’s own manufactory using the company’s own freeze-drying equipment. During freeze-drying, the water is removed from the coffee while its flavour and aromatic compounds remain. On the second day of cocoa processing, this dry material is incorporated directly into the stone grinder together with Kokoa Kamili cocoa beans from Tanzania. As a result, the coffee is not simply added to the finished chocolate as a flavouring; it becomes an integral part of the chocolate mass during the chocolate-making process itself. The finished 70% dark chocolate is then moulded into bars and sprinkled with Kokoa Kamili cocoa nibs, further enhancing its cocoa texture and character. The combination of these two specialty ingredients is a deliberate choice: the bright, fruity character of Tanzanian Kokoa Kamili cocoa and the complex, fruit-driven acidity characteristic of Kenyan specialty coffees complement and amplify one another in the finished chocolate.