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 – founder and chocolate maker -dedicated to environmental sustainability, he 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. But Mike is also on a health mission: less is more when it comes to ingredients (all organic), in the belief that this approach, when combined with diligent sourcing, can produce not only a top-quality tasting experience but also promote health benefits. Indeed, this level of ethical dedication in all stages of production truly affirm Mike’s efforts to make Chocolarder “just the real deal, right from the bean to the bar.”
The Ottange farm is one of eight in the MAVA plantation in Madagascar, each farm has its terroir cacao with its own unique flavour profiles. The Ottange terroir is referred to as the slightly tangy “terroir”, and in 2017 had won the Cocoa of Excellence Awards at the Salon du Chocolat Paris.
This 74% Madagascan dark chocolate boasts a plethora of flavours and tastes. On the tongue it is sour, and as the cocoa butter begins to melt the flavours release – woody, grassy, caramel sweetness. The texture is slightly grainy and very fudgy. Nearing the finish is sharp fruits and coffee notes.