Maker Notes: We handcraft this single origin 70% dark chocolate (68% cocoa liquor and 2% cocoa butter, pressed in our factory) with cocoa beans we source directly from farmers in San Jose Del Tambo, Ecuador plus 30% organic cane sugar. We then add San Jose Del Tambo roasted cocoa nibs to the back of the bar. The cocoa nibs are from the same batch of beans used to make the bar itself, so in just one bite you can taste the entire story from sourcing to production.
Awards: 2016 Bronze, Academy of Chocolate
Maker Notes: Bertil Akesson and his Brazilian partner Dr. Angelo Calmon de Sa are growing the traditional and astonishing Forastero cocooa variety called “parasinho” that made the glory of Bahia...
Maker Notes: The chocolate we developed from our beans is smooth, woody, earthy. It has also expressive notes that evoke autumn scents, tobacco and the local pitanga fruit.
Tasting Notes: You see 100% and you might expect something very bitter, but here we have a tart creamy bar that is no doubt intensely strong.Maker Notes: It has a...
Maker Notes: Besides 300 tons per year of Madagascar trinitario cocoa, a very limited production of criollo cocoa (2 tons per year) is harvested separately. This chocolate has a very...