{"time":1774269078274,"blocks":[{"type":"paragraph","data":{"text":"Fruity notes, with the taste of ripe and dried fruits, such as peach, raisin, and plum. As a bonus, hints of rosemary and jasmine."}},{"type":"paragraph","data":{"text":"This is how the most recent cocoa harvest from Sítio Cerejeiras, the best producer in the state of Rio, is described. Cultivated by agronomist Paulo Sergio Leite, the cocoa beans include a blend of old, heirloom varieties that no longer exist, contributing to a chocolate with a unique flavor."}},{"type":"paragraph","data":{"text":"The three thousand cocoa trees scattered across the property grow under the shade of banana trees, angico trees, sapucaia trees, and ipê trees, or shrubs like pigeon peas, in a beautiful example of an agroforestry system."}},{"type":"paragraph","data":{"text":"The transformation of fine cocoa into chocolate is done by hand: from harvesting the cocoa on the tree to separating the beans, from storage to fermentation in tatajuba troughs. And the handling is also precise: “The season in which the almonds are processed makes a big difference. In the summer, like now, they undergo better fermentation, which generates more sweetness in the chocolate.”"}},{"type":"paragraph","data":{"text":"Since the flavor of the fruit is what matters, the artisanal chocolate produced there, in the Rio de Janeiro terroir, only uses organic sugar and cocoa. There is no addition of butter to disguise imperfections."}}],"version":"2.18.0"}