The first ever single-estate white chocolate bar, this delightful creation from Åkesson’s uses undeodorized cocoa butter to retain the natural flavours of the butter. The result is a smooth and creamy bar with hints of smokiness and a deep chocolatey flavour rarely found in white chocolate.
Bertil presses the cocoa butter from his beans in Madagascar, and then crafts the bars in France. Unlike most white chocolate bars, he does not “deodorise” the butter. Rather Bertil relies on the finest ingredients to create a wonderful “toasted” white, with caramel and creamy notes.
ABOUT THE MAKER
Bertil Åkesson is one of the true heroes of the bean-to-bar market. He has pioneered the direct sale of his single-estate beans to over 300 chocolate makers all over the world and has crafted his own range of award-winning bars. Born to a Swedish diplomat father and a French mother, Bertil grew up in Madagascar, where his family settled in the 1970s. His father established a number of cocoa and spice plantations on the island, which Bertil has since expanded.
Bars made with Bertil’s beans have won a long list of accolades and prizes all over the world, and this lively and expressive single-origin bar is no exception. Awards for this bar include Gold at the 2016 Great Taste Awards and Gold at the 2017 International Chocolate Awards. This bar hails from Åkesson’s Bejofo Estate in the celebrated cacao producing valley of Sambirano, northwest Madagascar, a favourite source of beans for many of the world’s best chocolate makers and chefs.