Description

TASTING NOTES

Bright hints of lemon infuse the dark chocolate. A combination of sweetness,  sherbet and mango blend into an almost bubblegum-like quality. Richer, deeper hints of fondant come through towards the finish.

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

The beans for this bar were sourced from Kokoa Kamili in the Kilombero Valley, Tanzania. Kokoa Kamili has been paying premium prices for wet cocoa since 2015, saving farmers the tasks of fermentation and drying and adding enormous value to their cocoa beans. In the height of harvest season, Kokoa Kamili employs 50 people from their village, and has set up a scholarship fund for local girls to go to the nearby secondary school.