This creamy 64% drinking chocolate features notes of nutty cocoa melting into sweet caramel and fudge with subtle flavours of soft brown fruit. The marriage of the right chocolates was a painstaking process for Chocolarder, ensuring extra length and depth to the flavour that lingers on the tongue. The complexities of the Ghanaian and Indonesian flavours both complement each other perfectly, blending together in a dreamy combination.
ABOUT THE MAKER
Chocolarder crafts its chocolate in Falmouth, Cornwall. Chocolarder’s exciting line of fine single-origin bars and delightfully innovative locally-inspired inclusions use only top quality ingredients that succeed in doing better for the environment and the communities at their source. The whole company has at its heart an ethos of “ethical transparency”. Mike Longman – founder and chocolate maker – is unwavering in his commitment to a truly transparent and sustainable production process, even to the point of transporting his beans to Falmouth by sailboat.
The Chocolarder team’s fearless approach to sourcing matched with an unfaltering dedication to ethical production certainly add an extra dimension of enjoyment to their delectable chocolatey delights. When you tuck into a Chocolarder bar, you can be content in the knowledge that it’s chocolate that doesn’t just taste good, it actually does good too, from bean to bar. What more could you ask for?
This drinking chocolate is a house blend from two different single-origin estates – Kuapa Kokoo in Ghana, and Seram Island in Indonesia.
Despite Ghana being the world’s second largest producer of cocoa beans, its impact on the craft chocolate market has been small – Ghana is one of the regions hardest hit by the mass-producing chocolate corporations and their unsustainable, unethical sourcing practices, so farmers face enormous challenges to improve the quality of their cocoa. Kuapa Kokoo is determined to change that through educating their farmers and campaigning for gender equality, labour rights, and an end to child labour.
The Seram Islands in Indonesia are a region characterised by thick forests and nicknamed “spice islands” for the array of spices they produce. This remote cocoa-producing region produces beans with notes of spice, coffee, dried fruits and a rich nuttiness.
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