Mancunian chocolate maker Dormouse has crafted this 56% milk chocolate from cacao sourced from Kablon Farms in South Cotabato, Philippines. The chocolate won Gold at the Academy of Chocolate Awards 2018.
Kablon Farms, alongside growing cacao, produce coconut sugar, and jams made from fruits of the trees that shade the cacao: coconut, mangosteen, guava, jackfruit, durian, passionfruit. The cacao beans that grow here are much smaller in size than the average bean, but they pack a lot of flavour. Estela, founder of Moulinet Cacao, shares the fermented and dried cacao beans to chocolate makers around the world, showcasing the wonderful cacao of the Philippines.
Once the Kablon Farms’ cacao beans reach Manchester, Isobel Carse, the leading lady behind Dormouse Chocolates, roasts, cracks, winnows and grinds the cacao. To achieve the desired flavour profile and mouthfeel, Isobel conches the chocolate for 72 hours.
This milk chocolate is creamy and mellow, gifting notes of tea leaves and freshly-baked biscuits. The Muscovado sugar used, naturally, makes for a caramel and treacle-rich flavour profile.