Bars with Nicaraguan Beans

Chococard – La Dalia, Cacao Bisiesto, Nicaragua, Dark 72%

This 72% dark chocolate bar from Chococard has a wondrously smooth melt. We were immediately hit with savoury flavours including notes of pepper, thyme, and rosemary, with a creaminess at the end.

Chococard was founded in 2011 by husband-and-wife duo Izabella Foki and Zoltán Koncos. The pair decided to enter into the world of chocolate for two simple reasons – Izabella needed a job, and both of them loved chocolate. Izabella had attended a handful of small chocolate-making workshops, and had learnt enough to temper chocolate herself. When Izabella and Zoltán first started out, the pair were using couverture chocolate as they believed that their chocolate was slave-free, and they were fair with farmers. After a few years, Izabella and Zoltán learned that most of this was marketing, and decided to dive headfirst into making their very own line of bean-to-bar chocolate bars, with Zoltán joining fulltime in 2017. The name ‘Chococard’ was inspired by their very first product – a decorated chocolate bar in a box which was specially designed to hold a postcard.

Duffy’s – Juno, Nicaragua 70% Dark

This dark chocolate is a complex mix of fresh hay, mellow red fruit and a roast chestnut aftertaste, with a smooth melt.

Duffy is an early supporter and promoter of the ‘Direct Trade’ movement, which goes well beyond Fairtrade standards. Duffy follows a ‘Direct Cacao’ model, in which chocolate makers agree to pay whatever price the farmer asks for his cacao beans – without complaining. This premium paid for the cacao encourages the farmer to take more care of his or her crop, from fermenting the beans well to drying them properly. Working like this also encourages farmers to actually grow ‘fine-flavour’ opposed to ‘bulk’ cacao – the vision behind ‘Direct Cacao’ in changing the future for cacao farmers and fine chocolate.

In essence, Duffy sources the cacao beans for his chocolate directly from farmers and co-operatives, ensuring a higher price for the farmer and a better quality product.

Duffy started his chocolate journey in Guatemala, buying cacao from Xoco, who cultivate their cacao strains in distinct locations with specific conditions: factoring in rainfall, altitude, humidity, etc. Duffy’s relationship and trust in Xoco then allowed him to explore different beans from different origins, for example Honduras and Nicaragua. The Chuno bean strain for Duffy’s Oh Juno! grows south of the Lake Managua in Nicaragua.

French Broad – Matagalpa, Nicaragua 68% Dark

This bar has hardly any acidity but still has a very clean taste, with a hint of spice.  The melt is slow and satisfying.  And flavour notes of buttered toast, black tea and green olives come through.

When Dan and Jael Rattigan met at a wedding in 2003, the path to creating French Broad Chocolate was not on either of their minds. But after dropping out of graduate school, packing their lives into a 40-foot vegetable oil-powered school bus (converted by Dan), and moving south to Costa Rica to set up a Bread and Chocolate Cafe (no really!), they decided to return to North Carolina to pursue the chocolate dream. The business began out of their home kitchen, but demand quickly grew and in 2012, Dan and Jael opened French Broad Chocolate Factory & Tasting Room.

Gifford, an ex-Peace Corps expatriate, and José Enrique, a native Nicaraguan cacao agronomist, live with their families in the fertile Matagalpa region of Northern Nicaragua, where old Criollo and Trinitario cacao varietals have been cultivated for generations. On 29th February 2012, these two cocoa enthusiasts founded Cacao Bisiesto – celebrating the date with the use of “Bisiesto”, Spanish for ‘leap year’.

In 2013, Dan and Jael describe themselves as being “blessed with a direct connection from a mutual coffee contact to Giff Laube, who formed Cacao Bisiesto with his partner, José Enrique Herrera”. They immediately grasped the unique tack they were taking in Matagalpa, Nicaragua with Cacao Bisesto. Giff and José are attempting to protect heirloom varieties on the brink of extinction. They both grow their own cacao and cure the harvests of surrounding farmers, providing a much higher value than the farmers could previously expect. Moreover they understood that excellent cacao stock only takes you so far. Both fermentation and drying critically affect the quality and flavour of the beans, and the resulting chocolate, so Cacao Bisiesto has put huge attention and training into fermentation and drying.

Feitoria do Cacao – Nicaragua Milk with Nibs

This Nicaraguan cocoa is sweet and dense with notes of raisins and peanuts. Its deep bitterness is harmonised perfectly by the rich and soft flavour of the milk, melting like butter and filling the mouth with a velvety texture. Nibs add a crisp, aromatic touch.

Feitoria do Cacao was established by Tomoko Suga and Sue Tavares after an eye-opening trip to see the poor living conditions of cocoa farmers in São Tomé and Principe. They remain committed to paying a premium price for their cocoa beans in an effort to reduce the economic disparities between cocoa farmers and chocolate producers. Based in Portugal, they hand-craft their chocolate bars in micro batches to accentuate the natural variety of flavours in each delivery of cocoa beans.

Feitoria Do Cacao – Nicaragua, Milk 57% with Pastel De Nata

“Pastel de Nata” is one of the most popular Portuguese sweets in the world. Feitoria Do Cacao has enveloped the crispy puff pastry, creamy egg custard with a subtle touch of lemon, and a pinch of cinnamon into a smooth, creamy 57% Nicaraguan milk chocolate. The Nicaraguan cocoa is sweet and dense, with notes of raisins and peanuts. This bar is nothing short of heavenly; and certainly one you’ll want to try.

Feitoria do Cacao was established by Tomoko Suga and Sue Tavares after an eye-opening trip to see the poor living conditions of cocoa farmers in São Tomé and Principe. They remain committed to paying a premium price for their cocoa beans in an effort to reduce the economic disparities between cocoa farmers and chocolate producers. Based in Portugal, they hand-craft their chocolate bars in micro batches to accentuate the natural variety of flavours in each delivery of cocoa beans.

Fresco – O’Payo, Nicaragua 70% Light Roast, Subtle Conche

The light roast accentuates the acidic fruity notes within these beans. A shorter conche cycle softens some of that acidity, and added cocoa butter creates a silky smooth melt.

Based among the beautiful inlets and mountains between Seattle and Vancouver, Fresco Chocolate aims to apply the scientific method to chocolate making. Rob Anderson, a computer scientist from Southern California, founded the business in 2010 after a series of inspirational visits to the legendary Scharffen Berger chocolate factory in Berkeley. His experiments change one variable at a time: origin, cocoa percentage, roast time, conche time. Many craft makers do the same before picking their favourite combination and sticking with it. But not Rob. Rob is unique in releasing many variations, so you can see for yourself the profound impact such subtle changes can have on the final flavour.

Friis Holm – La Dalia, Lazy Cocoa Growers Blend 100%

An intense 100% dark chocolate made with a blend of beans that unveils beautiful black cherry notes as you taste it.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Friis Holm – Barba, Nicaragua Dark 70%

Barba is one of the rarest cacao varietals in the world. In the whole of Nicaragua (and possibly the world), there are perhaps only 100 trees growing the Barba varietal. This is an exceptional bar. At first bite, it has the same rich, creamy texture and even melt that we have come to expect from Friis Holm chocolate. Then as it melts, a bright, bold flavour bursts forth. This bar is spicy, not bitter, with black pepper emerging toward the middle of the melt, before leaving a rich, buttery finish.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Friis Holm – Chuno, Nicaragua, Double Turned Dark 70%

A delicate dark bar made to a very particular formula. Friis Holm specified that the Nicaraguan beans used in this bar be turned twice during fermentation (hence the name). The generous bar has a delicate profile, which is initially dominated by the bar’s creamy quality. It is incredibly smooth with beautiful light spicy notes and just a hint of peach. The dark chocolate is finished off with a touch of sherbet and a slight astringency giving it a really balanced flavour.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Friis Holm – Chuno, Nicaragua Triple Turned Dark 70%

This punchy 70% bar is turned three times during the fermentation, hence the name. Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Friis Holm – Nicaragua 65% Dark Blend

A complex 65% dark chocolate made with Nicaraguan cocoa beans. Featuring a smooth texture and fruity, spicy notes that become more roasted as the chocolate melts. Very slightly astringent, with notes of black tea in the mix as well.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Friis Holm – Nicaragua Dark Milk 55%

This rich, chocolatey dark milk has a silky smooth and creamy texture. It melts on your tongue releasing fantastic light, spicy notes. A really enjoyable treat to pick you up after (or during) the work day. Try it as a great dessert alternative for your dinner party.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Friis Holm – Nicaragua Dark Milk 65%

This 65% bar contains more cocoa than many dark chocolates, and has an ultra-smooth texture and a rich, chocolatey flavour with subtle hints of fruit and spice.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Friis Holm – Johe, Nicaragua Dark 70%

Crafted with care in small batches, this is one of Friis Holm’s original three Nicaraguan bars.

The first thing to note with this generous-sized bar is the texture. Perfectly smooth with a clean snap, the mouthfeel is more silky than buttery. The bars has a slow melt that gradually releases its flavour. We detected a green, almost grassy note to begin with. These bright herbal flavours darken and take on a smokier aspect. Tobacco and leather begin to dominate, replacing the delicate freshness. The smoked notes deepen towards into the long finish. A hint of wooded molasses at the end.

Re-tasting this bar more recently, we were stuck by a far more citrus tang. The bar still had a fresh taste, but the overall flavour was of orange and bergamot rather than grass.

One of the joys of small batch chocolate is that every batch tastes slightly different. Small variations in climate have a huge impact on the flavours of any given cocoa harvest. While one year the bar might be dominated by citrus and botanicals, another year the bars profile might shift towards a tobacco earthiness.

Friis Holm – La Dalia Lazy Cocoa Growers Blend 60% Dark

Intense notes sharp of blackcurrant and dark cherries, meld into a spiced floral aroma. Citrus is complimented by a crisp astringency and wooded hints. When we tasted we were amazed by the layer upon layer of flavour that burst forth and blend on the tongue.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

The ‘Lazy Cocoa Growers Blend’ is anything but. Mikkel Friis Holm has used beans from 10 different growers in the Matagalpa region of Nicaragua. The ‘lazy’ farmer haven’t sorted the beans into different varietals prior to fermentation. With old cacao trees, cross-pollination often means you will have a mix of different pod varietals growing on neighbouring trees and even on the same tree. Sorting these out would be incredibly labour intensive for the farmers, and take up a huge amount of valuable time. Instead the beans are fermented together and Friis Holm has then crafted a bar with all of these together.

Friis Holm – La Dalia Lazy Cocoa Growers Blend Dark 70%

Intense notes sharp of blackcurrant and dark cherries, meld into a spiced floral aroma. Citrus is complimented by a crisp astringency and wooded hints. When we tasted we were amazed by the layer upon layer of flavour that burst forth and blend on the tongue.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Friis Holm – La Dalia Lazy Cocoa Growers Blend Dark 85%

Intense notes sharp of blackcurrant and dark cherries, meld into a spiced floral aroma. Citrus is complimented by a crisp astringency and wooded hints. When we tasted this, we were amazed by the layer upon layer of flavour that burst forth and blend on the tongue.

The ‘Lazy Cocoa Growers Blend’ is anything but. Mikkel Friis Holm has used beans from 10 different growers in the Matagalpa region of Nicaragua. The ‘lazy’ farmer haven’t sorted the beans into different varietals prior to fermentation. With old cacao trees, cross-pollination often means you will have a mix of different pod varietals growing on neighbouring trees and even on the same tree. Sorting these out would be incredibly labour intensive for the farmers, and take up a huge amount of valuable time. Instead the beans are fermented together and Friis Holm has then crafted a bar with all of these together.

Friis Holm – La Dalia 60% Lazy Cocoa Growers Blend with Cocoa Nibs

Intense notes sharp of blackcurrant and dark cherries, meld into a spiced floral aroma. Citrus is complimented by a crisp astringency and wooded hints. When we tasted we were amazed by the layer upon layer of flavour that burst forth and blend on the tongue.

The ‘Lazy Cocoa Growers Blend’ is anything but. Mikkel Friis Holm has used beans from 10 different growers in the Matagalpa region of Nicaragua. The ‘lazy’ farmer haven’t sorted the beans into different varietals prior to fermentation. With old cacao trees, cross-pollination often means you will have a mix of different pod varietals growing on neighbouring trees and even on the same tree. Sorting these out would be incredibly labour intensive for the farmers, and take up a huge amount of valuable time. Instead the beans are fermented together and Friis Holm has then crafted a bar with all of these together.

Friis Holm – O’Payo, Nicaragua Milk 50% with Liquorice

This milk chocolate bar has been crafted using a blend of Nicaraguan beans from a co-operative in Waslala, in the nature reserve in the mountains of northeastern Nicaragua. Added to the mix is Danish Lakrids licorice from Johan Bülow.

On the palate, expect a rich creamy chocolate with notes of honey against the herbal and distinctly liquorice flavours. The liquorice has some bite, so do expect a chew against this fudgy Friis Holm milk chocolate.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Friis Holm – Medagla, Nicaragua Dark 70%

This bar takes its name from the cocoa from which it is made: Medagla. The pods on this particular tree are yellow ‘medal’ shaped fruits. This rare breed is packed with intense taste. It is at first savoury with a melange of baked fruit notes.

This Medagla dark chocolate gifts notes of strawberries and sweet biscuits, amongst the buttery texture that is signature of Friis Holm. There is a strong cocoa body, which makes for a mellow and warming finish.

This dark chocolate bar has been crafted using a single Nicaraguan bean by Friis Holm in Denmark. Friis-Holm has done a lot for craft chocolate today, but before any award-winning chocolate had been made, Mikkel’s journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he fully immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cacao. Discovering this new profile of cacao became motivation for Mikkel to fulfil his long time interest, thus, Friis-Holm, the Danish bean-to-bar chocolate manufacturer, was born. Still today, genetics of cacao is very important to Mikkel, which means constantly working with cocoa farmers and suppliers, such as Ingemann Fine Cocoa, to ensure Friis-Holm chocolate gets the varieties of cacao with the highest-flavour potential.

Still today, genetic information is as-ever important to Friis-Holm, particularly the specific phenotypes. The maker prides itself in being one of the few worldwide to pay such attention and focus on single varietal chocolate bars.

Friis Holm – O’Payo, Nicaragua Dark 68%

This bar is a light dark chocolate, with fragrant, fruity notes.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Friis Holm – O’Payo, Nicaragua Milk 50% with Hazelnut

This chocolate is Mikkel’s first flavoured bar, with the hazelnuts contrasting with the light acidity of Nicaraguan cacao and complementing the butteriness of Friis Holm chocolate. An absolute delight.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

This 50% milk chocolate has been crafted using a blend of Nicaraguan beans from a co-operative in Waslala, in the nature reserve in the mountains of northeastern Nicaragua.

Friis Holm – O’Payo, Nicaragua Milk 50%

This bar is a creamy, fragrant and fruity milk chocolate.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

This milk chocolate bar has been crafted using a blend of Nicaraguan beans from a co-operative in Waslala, in the nature reserve in the mountains of northeastern Nicaragua.

Friis Holm – Rugoso, Nicaragua Dark 70%

A 70% dark chocolate with fruity & spicy notes that give way to a roasted flavour with notes of black tea.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Friis Holm – Rugoso, Nicaragua Dark “Bad Fermentation” 70%

The same fruity, spicy notes are present as in the ‘well fermented’ version of this bar, they appear all at once here, rather than slowly revealing each other.  It is relatively rare to be able to taste this bar – Mikkel generally just shares it at shows and fairs where its cult like following means that it always sells out quickly.  However, we have secured a small number of bars for you to taste.

The reference to a ‘bad’ fermentation is actually a pun.  Mikkel feels strongly that there is a perception that for a fermentation to be ‘good’ it must be a longer process.  These beans are possibly more accurately described as having undergone a ‘short’ fermentation.  Indeed, the beans for these bars have been fermented for only a quarter of the time of a more typical fermentation.  Friis Holm believes that this allows the beans to reveal their true potential, as the brighter flavours are allowed to burst forth from the beans.

Friis Holm – O’Payo, Nicaragua Milk 50% with Sansho

This milk chocolate bar has been crafted using a blend of Nicaraguan beans from a co-operative in Waslala, in the nature reserve in the mountains of northeastern Nicaragua. Within is sansho pepper. Sansho, also known as Japanese pepper, is an aromatic shrub belonging to the citrus and rue family.

This bar is a creamy, fragrant and a fruity milk chocolate, which works perfectly with the delicate spice of the sansho.

Mikkel Friis-Holm’s craft chocolate journey started with an ever-growing passion for fine chocolate. This eventually led him to Central America, where he immersed himself in a project that aimed to identify and evaluate DNA strands of Nicaraguan cocoa beans. He then pivoted from sourcing to making, and Friis Holm, the Danish craft chocolate maker, was born. Mikkel is still fascinated with genetics, and ensures he chooses the best varieties with the highest flavour potential.

Hasnaâ – Flor de Pancasán, Nicaragua, Dark 72%

This rich 72% dark chocolate is a joy to taste – the bar is extremely chocolatey, with a buttery mouthfeel and subtle notes of coffee.

Founded in 2012, Hasnaâ Chocolats Grands Crus was born after Hasnaâ Ferrerira decided to embark on a training course as a Chocolatier-Confectioner. Having started producing bars in her very own chocolate factory just two years later in Bordeaux, Rue Fondaudège, Hasnaâ has since opened two chocolate boutiques in Bordeaux and one in Arcachon. Hasnaâ launched her very own bean-to-bar chocolate range, La Fèverie, in 2018 – today, a number of these bars have won awards from the International Chocolate Awards, the Academy of Chocolate Awards, the Gourmet Selection and the Great Taste Awards.

The Flor de Pancasán cooperative in Matagalpa, central Nicaragua, was founded in 2006 to provide small-holder coffee and cocoa farmers access to the worldwide markets. Today, the cooperative has 299 members, 104 of which are women and 195 of which are men, and produces approximately 100 tonnes of cocoa per annum.

Land - Nicaliso Dark 73%

Despite having just 2% difference in cocoa percentage from Land’s other Nicaraguan dark chocolate bar, this Nicaliso bar has a subtler intensity. This is a particular favourite of Land’s with a multitude of layers. A menthol aroma is quickly overtaken by sharp layers of grapefruit and tart berries. These acidic notes are then counter-balanced by a note of black olive throughout with a chocolatey finish.

For this single origin dark chocolate bar, Phil at Land has used Nicaraguan Nicaliso cacao. It was through his travels in Central America that Phil first discovered cocoa. The trip proved to be a turning point for Phil as he now single-handedly crafts bean to bar chocolate from his Bethnal Green workshop. Land’s first chocolate collection is really an homage to the Latin American cocoa that first inspired his bean to bar chocolate journey, with Nicaragua taking centre stage.

LIM Chocolate – Chuno, Nicaragua, Dark 75%

The Chuno beans used to make this 75% dark bar from LIM Chocolate gives the chocolate a bold citrusy note, as well as a slightly spicy profile.

LIM chocolate are an Italian bean to bar chocolate maker, founded by Federico Dutto. Federico decided to create LIM because he wanted to create a sincere, clean, ethical, and unique product. They select the highest quality beans from South America, Africa, and Asia and combine them with the flavours from their own region: the Langhe.

Maüa – Wasala, Nicaragua, Dark 70% with Flor Del Sal

For this bar, Maüa’s Nicaraguan 70% dark chocolate has been combined with Mallorcan sea salt, which uplifts and compliments the nutty notes of the chocolate.

Maüa was born in April 2020, from the love between Silvia Sánchez and Jaume Martorell Mir. The name ‘Maüa’ actually comes from a fusion of two very different origins – the ‘Ma-‘ of Maüa is taken from Mallorca, where Jaume is from, and the ‘-ua’ has been taken from Nicaragua, where Silvia is from. And it’s not just the name that demonstrates Silvia and Jaume’s roots – Maüa’s packaging (designed by Xisco Barceló, a recognized designer in Mallorca) is a mix between the traditional fabrics from Mallorca and indigenous fabrics from Nicaragua. Today, the pair are based in Mallorca, working alongside 6 employees as the very first bean-to-bar makers on the island.

Cooperativa CACAONICA RL is an organization located in the municipality of Waslala in the North Caribbean Coast Autonomous Region (RACCN) of Nicaragua. Born in 2000, the cooperative has 300 small and medium-sized producers distributed in 42 communities.

Maüa – Pulpa De Cacao, Dark 70%

This 70% dark bar from Maüa combines Nicaraguan cacao with cacao pulp. Cacao pulp is the sweet white mucilage that surrounds the seeds inside a cocoa pod – it’s the only part of the fruit that is pleasant to eat raw, and it provides the sugars necessary for the fermentation process.

The pulp in this bar brings out all sorts of citrus and guava fruity notes, with compliment the floral nature of the Nicaraguan cacao.

Manufaktura Czekolady - Nicaragua, Chuno 70% Dark

This 70% dark chocolate’s flavour bears slight resemblance to pickled cucumbers. But do not let that put you off such a beautifully complex bar. Manufaktura Czekolady has fine-tuned the sourness of the Chuno Nicaraguan beans, and crafted a bar with an ever-changing array of dill, peppercorns, and all those wonderful herbs and spices. What’s even more amazing is that the chocolate beholds a warming toasty edge and sweet biscuit flavour. Along with its smooth melting texture, this bar is quite the gem for wine or whisky pairings.

The Manufaktura Czekolady Chuno 70% is a dark chocolate bar with a chocolate story. This bar is part of the chocolate maker’s Pearl line.

IT professionals Krzysztof Stypułkowski and Tomek Sienkiewicz quit their jobs and started Manufaktura Czekolady in 2009. With their bars they want to tell a ‘chocolate story’. The pair want to educate as well as excite their customers about the magic of craft chocolate making. Open the packaging of any bar and you will find a diagram that shows you all the steps involved in chocolate making.

Naive - V'Vaya Nicaragua, 70% Dark

This 70% dark chocolate has a herbal and floral perfume – with notes of anise and earl grey tea. The flavour profile has an ‘unroasted’ quality to it, with a subtle sweet berry acidity. The finish lingers woody and earthy notes.

A first release from Chocolate Naive is its “Nano_Lot” V’Vaya Nicaragua 70%. The beans are produced by Coopertiva de Servicio Agroforestal y de Comercialización de Cacao CACAONICA R.L, and are supervised and custom fermented by Zoi, a Phd in cacao fermentation.

In Naive’s seven years of crafting chocolate from bean to bar, this chocolate maker has formed relationships with cacao growers and cooperative from all around the world. Naive believe that the best cacao comes from very small farms, of which tailor their post-harvest practices to specific harvests and yields. Naive became dedicated to sourcing the most exclusive and rarest cacao beans in the world and invite chocolate lovers to join them in such a taste adventure.

Omnom – Nicaragua 73%

This deliciously resonant chocolate offers a bold aroma of dark fruits whilst tasting notes of peaches, plums, rye bread and subtle undertones of red wine and tannins create a complex richness to this bar. We also detect an intricately balanced, sherbet acidity which perfectly complements the richness of this chocolate.

Formed from a true passion for flavour, Icelandic Producers Omnom are one of Iceland’s first small batch, craft chocolate producers. Omnom’s focus upon both simplicity and experimentation is unique. Whilst renowned for their unusual flavour pairings, Omnom’s emphasis on bringing forward the natural flavours of high quality cocoa beans remains succinct throughout their bars.

This delicately balanced bar from Icelandic producers Omnom exemplifies their focus upon simplicity and subtlety, perfectly showcasing the natural flavours of some of Nicaragua’s highest quality cocoa beans.

Omnom - Nicaragua Milk 50%

This 50% Nicaraguan Milk chocolate is no exception to Omnom’s focus upon quality. This bar is deliciously smooth and fudge-like in texture whilst also exhibiting opulent flavours of caramel, malt and biscuits. The natural flavours of the Nicaraguan cocoa are used in perfect harmony with cocoa butter and milk in this bar to create a chocolate that is expertly balanced and deliciously indulgent.

Formed from a true passion for flavour, Icelandic Producers Omnom are one of Iceland’s first small batch, craft chocolate producers. Omnom’s mission is to create the best chocolate possible with the finest beans in the world. Omnom’s chocolate showcases some of the best beans from small holdings the world over, letting the natural flavours of the cocoa take centre stage within many of their bars.

Omnom – Caramel and Milk 2017

Omnom created this fabulous Caramel + Milk specially for Reykjavik Pride 2017. The beautiful bar is a joyful celebration of diversity, Icelandic unity and pride.

Have you ever found yourself in the middle of a Pride parade and suddenly craved a little sweet something? Luckily Omnom’s Caramel + Milk is here to help you show your colours while delighting your taste buds. And when you open the bar you might just discover an extra *sparkle*…

The sweet bar tastes almost as magical as a rainbow unicorn. This batch uses Omnom’s fudgy, malted-tasting Nicaragua Milk as a base. Enhancing the caramel notes in the chocolate, the bar’s surfaces is sprinkled with caramel pieces that have been coated in even more milk chocolate.

Puchero – Nicaragua, Milk 38% with Churros

This smooth 38% milk bar is Puchero’s interpretation of the classic chocolate with churros. Their churros are made by Manosanta, a new-generation churreria in Madrid. The churros are covered in sugar, and are slowly revealed as the creamy chocolate melts in your mouth.

Puchero was established in 2015 by husband and wife; Marco and Paloma. Inspired by travelling around South East Asia, they started out in the world of speciality coffee, roasting single-origin brews. After 3 years they moved into craft chocolate, mastering roasting, grinding, concheing and tempering techniques to produce a selection of delicious craft chocolate bars. Based in Spain, they have experimented with new flavours – developing an exceptional range of inclusion bars – including a croissant bar in collaboration with Madrid based artisan Bakery.

Puchero - El Castillero, Nicaragua 70%

This 70% dark bar boasts notes of pear and liquorice, complimented by a subtle floral flavour. The bar is produced using cacao from El Castillero farm in South Nicaragua.

Puchero was established in 2015 by husband and wife; Marco and Paloma. Inspired by travelling around South East Asia, they started out in the world of speciality coffee, roasting single-origin brews. After 3 years they moved into craft chocolate, mastering roasting, grinding, concheing and tempering techniques to produce a selection of delicious craft chocolate bars. Based in Spain, they have experimented with new flavours – developing an exceptional range of inclusion bars – including a croissant bar in collaboration with Madrid based artisan Bakery.

Sirene – Giff’s Criollo, Nicaragua, Dark Milk 65%

What a journey! This limited edition dark milk bar from Sirene is extremely bright upfront, followed closely by divine notes of caramel.

Sirene is a Canadian small-batch craft chocolate maker, crafting its chocolate in Victoria, British Columbia. Taylor Kennedy founded Sirene in 2013 after 18 years at the National Geographic Society, having become obsessed with the particular and painstaking process required to make great chocolate. Sirene looks at many factors when considering a new cocoa farmer, and considers its relationship with suppliers as one of equals, working together to deliver the best chocolate possible.

The beans for this bar are sourced from Cacao Bisiesto in Nicaragua. Criollo is just one of 18 or more distinct cultivars Theobroma cacao has. Giff Laube has painstakingly tracked down many criollo from backyards or neglected plots of land, and his orchard in Nicaragua is growing DNA confirmed trees.

Vinte Vinte – Waslala, Nicaragua 75% Dark

This bar is made from O’Payo beans sourced from Bosawas Nature Reserve in Waslala, Central America’s biggest nature reserve and is classed a UNESCO Biosphere. This beautiful chocolate has an overall fruitiness with notes of grapefruit, tropical fruits, coffee and nuts.

In the heart of Porto, you’ll find the incredible craft chocolate makers, Vinte Vinte – with an aim of producing some of the finest quality chocolate. Their name sake is based on where they source their beans – all their cacao comes from farms within 20 degrees north or south of the equator – the ideal growing conditions for cacao.

Zotter – Labooko Nicaragua 50%

This creamy and fragrant milk has a higher cocoa content than most. We were struck by the strong chocolatey flavours of the Nicaraguan cacao, which are complimented by delicate fruit notes. A very well balanced dark milk bar with a good melt.

This bar was described by chocolate tester Georg Bernardini as ‘the world’s best milk chocolate’. We’re not ones to play favourites, and with so many incredible bars in our Chocolate Library how could we possibly choose.

Josef Zotter is one of the long-established heroes of the craft chocolate movement. He has been producing chocolate since 1992, became famous for his wacky flavour combinations (scarlet runner bean and coriander pastry, anyone?), and was one of the earliest to produce 100% Organic and Fairtrade products. He has worked tirelessly to improve the lives of his growers around the world, engaging in numerous initiatives in Latin America, Africa, and Southeast Asia. He also runs an outstanding chocolate factory visitor experience – The Zotter Experience – that is a must-see for any chocolate-loving visitors to Austria.

Zotter - Nicaragua Milk 60%

It is somewhat unusual to find a milk bar with such a high cocoa percentage, but this reduced-sugar style of milk chocolate is increasingly popular thanks to its deep flavour profile and touches of milky sweetness. This fabulous Zotter creation has a sweet woody aroma that melts into notes of cream, dried fruit, and toffee. As with all of Zotter’s bars, this pack contains two 35g bars, perfect for trying with friends and family.

Josef Zotter is one of the long-established heroes of the craft chocolate movement. He has been producing chocolate since 1992, became famous for his wacky flavour combinations (scarlet runner bean and coriander pastry, anyone?), and was one of the earliest to produce 100% Organic and Fairtrade products. He has worked tirelessly to improve the lives of his growers around the world, engaging in numerous initiatives in Latin America, Africa, and Southeast Asia. He also runs an outstanding chocolate factory visitor experience – The Zotter Experience – that is a must-see for any chocolate-loving visitors to Austria.

Zotter - Nicaragua 70% Dark

Zotter is an Austrian bean to bar chocolate maker with a penchant for the wacky. But at the heart of the chocolate is where and how this chocolate maker sources its cacao – it is always directly from co-operatives and individual farmers.

For Zotter’s Labooko range, each bar comes in two, which makes them ideal for tasting, sharing, and exploring the differences between bean varieties, percentages and flavours.

The chocolate has been conched for 19 hours, which owes itself to its fragrant flavour and creamy mouthfeel. On taste this chocolate has delicate raisin and dried berries with a rich nutty flavour body and whipped cream finish.

Josef Zotter is one of the long-established heroes of the craft chocolate movement. He has been producing chocolate since 1992, became famous for his wacky flavour combinations (scarlet runner bean and coriander pastry, anyone?), and was one of the earliest to produce 100% Organic and Fairtrade products. He has worked tirelessly to improve the lives of his growers around the world, engaging in numerous initiatives in Latin America, Africa, and Southeast Asia. He also runs an outstanding chocolate factory visitor experience – The Zotter Experience – that is a must-see for any chocolate-loving visitors to Austria.