Central to Chocolarder is an ethos of “ethical transparency” which prevails at all stages right from the bean to the bar. Not only is Mike Longman – the founder – dedicated to environmental sustainability, Mike also makes a meaningful commitment to economic sustainability for to the communities at the origins of the cacao that he sources by building meaningful relationships with them in a direct trade model.
For this 60% Brown Butter milk chocolate, the cacao is sourced from Öko Caribe in the Dominican Republic. Öko Caribe cultivate and ferment its cacao in the Duarte province.
Browned butter, as a trend, sees significant spikes in interest during November and December. And rightly so, being a flavour that is so warming and perfect for seasonal bakes. The caramelised and nutty flavour of browned butter harmonises with the fruity and nutty flavours of the Öko Caribe cocoa beans.
This 60% Brown Butter milk chocolate revels in coconut, rich, buttery shortbread and sherbet pear-drops. The browned butter flavour is distinct during melt, and the finish lingers a fresh, Cornish vanilla ice cream flavour. The texture of this bar is slightly coarse, signature of Chocolarder’s rustic style.