Dark Chocolate Aficionado Collection
Luxuriate in darkness with this exquisite selection of dark chocolate bars. These four distinctive makers will have your taste buds singing from the rooftops with delicious, complex and surprising flavours.
The first chocolate is from Vietnamese-French maker Marou, with cacao hailing from the province of Ba Ria. The bar opens with flavours of balsamic, bread and honey, with a finish of black cherry.
Next is a dark chocolate bar from US maker Goodnow Farm. Goodnow sources the cacao for this bar from Hacienda Jesus Maria, an 80-year-old family farm in the Mexican state of Tabasco. Hacienda Jesus Maria is a 70-hectare farm with 50 hectares of cacao. Farmer Vicente Alberto Gutierrez Cacep employs best farming and processing practices, and he strongly supports community initiatives and local businesses, including those owned by women.
During slow economic times Vicente intercropped and farmed 20 hectares with a variety of species for variety and stability. Products on this 20 hectares include coffee, oranges, pimienta gorda, bananas, and cattle. Vicente looks for a balance of life on his farm and also release indigenous rescued animals back into the plantation, including monkeys and marsupials. When we taste this bar we detected roasted notes with spice and coffee. There was lots of licorice at the finish with some tobacco.
Next is a dark chocolate bar crafted by Friis Holm in Denmark. The ‘Lazy Cocoa Growers Blend’ is anything but. Mikkel Friis Holm has used beans from 10 different growers in the Matagalpa region of Nicaragua. The ‘lazy’ farmer haven’t sorted the beans into different varietals prior to fermentation. With old cacao trees, cross-pollination often means you will have a mix of different pod varietals growing on neighbouring trees and even on the same tree. Sorting these out would be incredibly labour intensive for the farmers, and take up a huge amount of valuable time. Instead the beans are fermented together and Friis Holm has then crafted a bar with all of these together.
Intense notes sharp of blackcurrant and dark cherries, meld into a spiced floral aroma. Citrus is complimented by a crisp astringency and wooded hints. The inclusion of cocoa nibs gives the bar a signature crunch. When we tasted we were amazed by the layer upon layer of flavour that burst forth and blend on the tongue.
Finally is a bar from French craft chocolate maker Akesson’s. Cocoa grower Bertil Åkesson’s father was a Swedish diplomat in Paris before starting a trading company. The family eventually settled in Madagascar in the1970s and established a number of cocoa and spice plantation. Bertil is one of the true heroes of the bean to bar market; over the last decade he pioneered the direct sale of his single estate beans to newly emerging chocolate makers.
Today bars made with his beans win prizes all over the world. This bar, crafted personally by Bertil in France, is an award winner too – and has the typical rich and fruity taste of a great Madagascan bar.
Marou Ba Ria 76%
Weight 80 g Type of Chocolate Maker Maker Country Cocoa Percentage Bean Origin Icons Ingredients Dietary Information Certifications
Friis Holm - O'Payo Dark Chocolate
Weight 100 g Type of Chocolate Maker Maker Country Cocoa Percentage Bean Origin Ingredients Icons
Goodnow Farms Chocolate - Almendra Blanca Dark Chocolate
Weight 55 g Type of Chocolate Maker Maker Country Bean Origin Cocoa Percentage Cocoa Content
Akesson's Brazil 75%
Weight 60 g Type of Chocolate Maker Maker Country Cocoa Percentage Bean Origin Bean Variety Ingredients Dietary Information Select Size
Single Bar £5.95
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