And now for something completely different…
Hello Cocoa Runners insiders! Spencer is away this week, taking a much-deserved break after running...
Print / PDFHello Cocoa Runners insiders! Spencer is away this week, taking a much-deserved break after running...
Print / PDFHello Cocoa Runners insiders!
Spencer is away this week, taking a much-deserved break after running around the world meeting makers and tasting bars.
In his absence, we’re using the opportunity to bring you up-to-speed with some of the newest bars to enter our library.
So take a gander at some of these beautiful bars, learn what makes them special, and savour their flavours:
Deliciously Dominican and Perfectly Portuguese
Maybe you’ve had Zorzal Cacao chocolate before? Try a new expression from Portugal’s Feitoria do Cacao.
Speciality Coffee Infusion from Standout
Standout‘s flavour infusions are exceptional. Taste how they present Peruvian speciality coffee in this bar.
Bahia, Brazil to Bonnie Scotland
Bahia has an old tradition of cacao farming, but here’s a brand new bar to our library, made in Edinburgh.
Juicy Summer Flavours
We’ve loved doing events this summer with Mike and Becky. This mango-infusion is a great signature flavour to see out the season.
A new bar with cocoa we love
Jammy notes of sweet tartness in this Kokoa Kamili bar, our newest edition from Svenska Kakaobolaget.
Champion Bars
These two bars vied for this year’s ‘best bar’ award at Eurobean Chocolate Festival. Curious to taste what the fuss was all about?
Check out Spencer’s review of his Eurobean bar finds:
Great Bar: Great Impact
Delightfully “chocolatey” but sweetened further by Dormouse’s support for Rainbow Railroad; helping LGBTQI+ community in Uganda.
“It’s really scary how quickly things like this can happen, not just in Uganda, but all around the world, and even on our doorstep. And as a queer company, we thought it was really important to talk about this as an issue”
Isobel from Dormouse
New ways to level-up your baking game
We have new options in our home-baking range: Dark and milk chocolate buttons from Original Beans, crafted with Esmeraldas cacao for its distinctive regional profile.
End of an Era
We’re winding down our ‘deep dive’ tasting sessions to make way for exciting new experiences. The final session, exploring the complexities of taste and flavour in chocolate, will be online on Thursday September 21st. So get your tasting kit and sign up:
We hope you’ve found something to tide you over this week.
Spencer will return for another instalment of Craft Chocolate Matters next week; so stay tuned!
Keep savouring!
