Welcome to our March Collection. The bars in this box reflect craft chocolate’s passion for new technology and ancient knowledge.
SOLSTIC BUNDIBUGYO UGANDA
Bean Origin: Uganda Cocoa Content: 70%
First welcome a new addition, all the way from Utah. Solstice is another wonderful chocolate maker to emerge out of the American craft chocolate movement. Unlike many other makers, Solstice uses a fluid roaster for its beans, which allows for subtler, lighter flavours.
This dark bar has an aroma reminiscent of freshly baked banana bread. Layers of toasted nuts come through, creating a gianduja-like chocolate experience. A creamy melt with hints of ripe banana throughout.
Solstice Chocolate is an American chocolate maker settled amongst the scenic vistas of Salt Lake City, Utah. It was founded in 2013 by husband and wife, Scott Query and DeAnn Wallin. Chocolate seemingly made its way into DeAnn’s family activities, from as a child making chocolates with her grandmother, to now making chocolates with her daughters. What started as an artisanal hobby with the family, has now become an award-winning business.
LUISA ABRAM RIO ACARA
Bean Origin: Brasil Cocoa Content: 70%
Next is a very special bar from Brazilian maker, Luisa Abram. Luisa sources her cacao from co-operatives deep within the rainforest, so remote that they can only be reached by boat.
An indulgent dark chocolate with a rich flavour and slightly fudgy texture. Its aroma combines intensely chocolatey touches with fresh bread and warm treacle. The bar develops toasted hazelnuts and even bigger chocolate notes.
Luisa Abram is a family-owned Brasilian chocolate company. Everyone plays their part: mum Miriam oversees logistics and finance, dad Andre is in charge of the machines, sister Andrea assists with legal questions, and finally Luisa herself takes care of tempering and wrapping. The beans themselves are sourced by Luisa and her family from several rainforest cooperatives who harvest and ferment the cacao which grows naturally under the shade of taller forest trees.
FRUITION MADAGASCAR DARK
Bean Origin: Madagascar Cocoa Content: 74%
Next is a bar using Akesson’s cacao from Madagascar, a benchmark of fine flavour cacao for many artisan makers. Fruition has crafted a bar which successfully brings out the bean’s incredibly fruity profile.
This fresh and vibrant dark chocolate bursts with fruits. High notes of citrus and raspberry balance perfectly in this delicately creamy bar. More intense notes come through on the finish and add a richer chocolatey quality.
Fruition is a small batch bean-to-bar chocolate workshop located in the Catskill Mountains of New York. With tremendous attention to detail, they slowly roast and stone grind carefully selected cocoa beans to accentuate their inherent flavour. Sometimes being a perfectionist really pays off when the chocolates tastes this good. For this bar, Bryan and Dahlia of Fruition have sourced their cacao from Akesson’s Estate in Madagascar, which is famed for its fine-flavour beans.
FRANCESCHI CHORONI DARK
Bean Origin: Venezuela Cocoa Content: 70%
Finally we’ve a bar grown and crafted by the Franceschi family in Venezuela. The family has been working in the cacao industry for close to 200 years, and have put all that experience into its chocolate.
This dark chocolate melts slowly but smoothly, gradually releasing its flavours all the way through to its lingering finish. Darker notes of wood and tobacco blend with fresh papaya and a honeyed sweetness.
The Franceschi family has been in the cacao export business since 1830. In 1990, the family started to reconstruct and revive its own cacao farm with the intention to collect, cultivate and preserve different strains of Venezuela’s heritage cacao, known as Criollo. For many years the family worked with Gianluca Franzoni, founder of Domori‘s Chocolate in Italy, until in 2009 it founded its own chocolate making company under the family name, Franceschi.
This collection can be bought as our Box Of The Month gift box for the special price of £24.95 while stocks last, until late April 2019.