Duffy’s – Corazon del Ecuador Milk 43%
Duffy’s Corazon del Ecuador milk chocolate uses cacao grown by the Camino Verde project. The beans are then shipped to Cleethorpes, Lincolnshire. In his workshop, it will take Duffy 60 hours simply to grind the beans (after sorting, roasting and winnowing), and even longer to finally finish crafting the bar.
Duffy is an early supporter and promoter of the ‘Direct Trade’ movement. This goes beyond just faitrade alone. Instead, Duffy sources the cocoa beans for his chocolate directly from cocoa farmers and co-operatives. In doing so, he can ensure a higher price for the farmer and a better quality product. T
he beans used in this bar are the the Ecuadorian ‘Nacional’ variety. The Camino Verde project, in Balao canton of Guayas province, grows the cacao for Duffy’s bars. Located below the Guayas river, the biodiverse region has a long history of growing cacao.
The milk chocolate is sweet and mellow. In addition to hints of caramel and malt, we noted a slightly nutty undertone.
Weight 60 g Type of Chocolate Maker Bean Origin Maker Country Cocoa Percentage Bean Variety Icons
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Energy 2381kJ/569kcal Fat 38g of which - saturates 23g Carbohydrates 51g of which - sugars 38g Protein 8g Salt 0.1g
- Cocoa beans, organic cane sugar, organic cocoa butter, milk powder, sunflower lecithin
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One of only a handful of manufacturers making chocolate from the bean in the UK, Duffy calls on the technical skills he has acquired from a career in motorsports engineering to bring a highly scientific approach to his chocolate making. Read more about Duffy's Chocolate