This is an intense, one-ingredient 100% cacao bar without any added cocoa butter. The initial aroma mixes strongly roasted coffee with some nuttier notes. Tannins and roasted flavours come through as it melts. Notes of fresh soil are laced with tobacco.
ABOUT THE MAKER
Todd Masonis and Cameron Ring are lifelong chocolate fans, but their journey into artisan chocolate took a detour in 2002 when they co-founded social networking site Plaxo. But their friends knew it was only a matter of time before they started a chocolate factory, and true to form, they opened their workshop in San Francisco’s Mission District in 2010. Their factory and café on Valencia Street is now a popular destination for locals and chocolate lovers from around the world.
The beans in this bar were grown by a collective of farmers on the Camino Verde Estate, located near Balao on the southern coastline of Ecuador. They were then fermented by Vicente Norero. Known on the farm as “El Profesor” for his scientific approach and love of experimentation, Vicente ferments the beans with a mixture of cocoa pulp and natural yeasts and bacteria, which he adapts depending on the harvest’s specific flavour profile.